Stir in tomato sauce, tomato paste, the water, Italian seasoning, and pepper.
Bring to boiling; reduce heat.
Cover and simmer for 10 minutes, stirring occasionally.
Meanwhile, cook lasagna noodles according to package directions.
Drain the noodles; rinse with cold water.
Drain well; set aside.
Lightly coat a 2-quart rectangular baking dish with cooking spray.
For cheese filling, stir together the egg and ricotta (or cottage) cheese in a small bowl.
Layer three noodles in the prepared baking dish.
Spread with one-third of the cheese filling.
Top with one-third of the sauce and one-third of the mozzarella cheese.
Sprinkle with Parmesan (or Romano).
Bake, covered with foil, for 20 minutes.
Uncover and bake for 5 minutes more or until heated through.
Let stand for 10 minutes before serving.
If desired, sprinkle with basil.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
