1. Preheat oven to 350°F. Mix ricotta cheese, 1 1/2 cups of the mozzarella cheese, eggs, garlic powder, Italian seasoning, parsley, salt and pepper in large bowl until well blended. Pour marinara sauce into medium bowl. Pour water into empty jar; cover and shake well. Add to marinara sauce; mix well.
2. Spread about 1 cup of the sauce on the bottom of 13x9-inch baking dish. Top with 3 of the lasagna noodles. Spread 1/2 of the cheese mixture over noodles. Repeat sauce, noodles and cheese layer once. Top with remaining noodles and sauce, making sure to cover noodles with sauce. Sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese. Cover with foil.
3. Bake 45 minutes. Remove foil. Bake 15 minutes longer or until noodles are tender. Let stand 15 minutes before cutting. Serve with additional marinara sauce, if desired.
Test Kitchen Tip: Prepare as directed, using 1 tablespoon McCormick® California Style® Crushed Garlic made from Fresh Garlic in place of the Garlic Powder.
Easy Spinach Lasagna: Prepare as directed. Mix 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry, into the ricotta cheese mixture.
Easy Meat Lasagna: Brown 1/2 pound each lean ground beef and Italian sausage in large skillet on medium heat, stirring occasionally. Drain fat. Measure 4 cups from 2 jars (26 ounces each) marinara sauce. Stir into meat mixture. Reserve remaining marinara sauce for serving. Prepare lasagna as directed, using meat sauce for layering.
