Preheat oven to 425°F. In a large bowl mix together ricotta, parmesan, eggs, Italian seasoning, garlic powder, onion powder, 1/2 tsp salt and 1/2 cup shredded cheese until well combined.

Pour 1/3 of the spaghetti sauce into a 9x13 inch cake pan or casserole dish, swirl to coat bottom. Add water and 1/2 tsp salt to remaining sauce in jar. Secure lid and shake to combine.

Arrange 4 lasagna noodles side by side in a single layer running lengthwise in center of pan. Spread half of the ricotta mixture evenly over the noodles. Pour 1/3 of sauce mixture over ricotta.

Repeat layers: 4 noodles, remaining ricotta mixture, 1/3 of sauce in jar. Top with one last layer of noodles, last 1/3 of sauce, then shredded cheese evenly over the top.

Cover with foil, being sure not to touch the cheese. Bake 1 hr. Remove from oven. Let rest 10 minutes before cutting. Enjoy!

See notes below ⤵

Note 1: If you want to lightly brown your cheese remove foil for last 10-15 minutes of cooking. My husband doesn't like it this way so we leave it covered the entire time. Lol

Note 2: Ensure the lasagna noodles you purchase say "oven ready" or "no boil" on them or else you will have to boil before assembling the lasagna.