1-1/2 lbs. lean ground beef
1 cup chopped onion
1 (24 to 26 oz.) jar spaghetti sauce with mushrooms
1-1/2 cups water
1 teaspoon salt
3 cups (6 oz.) uncooked rotini pasta
1 (15 oz.) container Frigo® Part Skim Ricotta Cheese
1 cup freshly shredded Frigo® Part Skim Mozzarella Cheese
1/2 cup freshly grated Frigo® Parmesan Cheese
2 tablespoons chopped fresh basil or Italian parsley
Brown ground beef with onion in 12-inch skillet over medium heat until beef is not pink, about 10 minutes. Drain.
Stir in spaghetti sauce, water and salt; bring to a boil. Stir in pasta; reduce heat. Simmer, covered, until pasta is almost tender, about 10 minutes.
Meanwhile, mix cheeses and basil; set aside.
Spoon cheese mixture in 12 dollops on top of lasagna; bring to a boil. Reduce heat; simmer, covered, until pasta is tender and cheese is slightly melted, about 10 minutes. Serve with additional grated Frigo® Parmesan Cheese, as desired.