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1
Preheat oven to 350 degrees F. Spray a 9x13-inch glass baking dish with cooking spray.
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2
Combine ricotta cheese, 2 tablespoons water, parsley, and 1/4 teaspoon black pepper in a small bowl; set aside.
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3
Heat a large skillet over medium-high heat. Add beef and onion; sprinkle with remaining 1/4 teaspoon black pepper, Italian seasoning, and salt. Cook 7 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add garlic; cook 1 minute more or until fragrant. Drain.
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4
Add remaining water, undrained tomatoes, tomato sauce, vinegar, and red pepper flakes to the skillet. Reduce heat and simmer meat sauce 10 minutes, stirring occasionally.
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5
Assemble lasagna by spreading about 1 cup meat sauce over bottom of the baking dish. Place 3 dry noodles over sauce. Top with 2 cups meat sauce, half of the ricotta mixture, 1 cup mozzarella cheese, and 1/3 cup Parmesan cheese. Repeat layers, ending with a layer of noodles. Top with remaining meat sauce and remaining mozzarella and Parmesan cheeses.
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6
Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 45 minutes. Remove foil and bake 15 minutes more or until cheese melts and sauce is bubbly. Let stand 15 minutes before serving.
