Lasagna (meatless)

This is an easy but really good lasagna recipe. I have tried it with cooked ground turkey and chopped mushrooms and it was great!
Recipe is from Betty Crocker
Serves 8

2 cups ricotta cheese or small curd creamed cottage cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 jars (28 ounces each) tomato pasta sauce (any variety)
12 uncooked lasagna noodles (I used the ready bake, no cook noodles)
2 cups shredded mozzarella cheese (8 ounces)
1/4 cup grated Parmesan cheese
Additional shredded mozzarella cheese, if desired

-Heat oven to 350°F. Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano.
-Spread 2 cups of the pasta sauce in ungreased rectangular pan, 13x9x2 inches; top with 4 uncooked noodles. Spread ricotta cheese mixture over noodles. Spread with 2 cups pasta sauce and top with 4 noodles; repeat with 2 cups pasta sauce and 4 noodles. Sprinkle with 2 cups mozzarella cheese. Spread with remaining pasta sauce. Sprinkle with 1/4 cup Parmesan cheese.
-Cover and bake 30 minutes. Uncover and bake about 30 minutes longer or until hot and bubbly. Sprinkle with additional mozzarella cheese. Let stand 15 minutes before cutting.

I like to make this ahead of time so I adjust the cooking 45 minutes covered and 15-20 minutes uncovered.

1 Serving (1 Serving)Calories 515 (Calories from Fat 180 ),Total Fat 20 g(Saturated Fat 9 g,Cholesterol 40 mg;Sodium 1340 mg;(Dietary Fiber 4 g,Protein 24 g;Percent Daily Value*:Calcium ;Exchanges:4 Starch;1 Vegetable;1 High-Fat Meat;2 Fat;*Percent Daily Values are based on a 2,000 calorie diet.