Preheat oven to 400°F. In Classic Batter Bowl, combine spaghetti sauce, undrained tomatoes and water with Mix 'N Scraper® and set aside.Using Rotary Grater, grate Parmesan cheese. Place parsley in a small, deep bowl and snip using Professional Shears. In Small Batter Bowl, mix egg with Stainless Whisk. Add ricotta cheese, Parmesan cheese and parsley and mix well with scraper. To assemble lasagna, spread 1 1/2 cups of the sauce over bottom of Rectangular Baker. Arrange 5 of the uncooked noodles in single layer over sauce by placing 4 noodles lengthwise and 1 noodle crosswise to cover bottom of Baker. (Break off and discard ends of noodles, if necessary, so that noodles will fit flat in the Baker.) Press noodles into sauce. Spread all of the ricotta chese mixture over noodles using All-Purpose Spreader. Sprinkle with half (1 1/2 cups) of the mozzarella cheese. Top with 1 1/2 cups of the sauce and remaining 5 uncooked noodles, breaking noodles to fit. Press noodles into sauce. Spread the remaining sauce over noodles. Cover Baker with aluminum foil. (At this point, lasagna can be refrigerated for several hours or overnight.) Bake 45 minutes (55 minutes if lasagna was refrigerated) or until noodles are tender. Using Oven Mitts, remove Baker to Hot Pad/Trivet. Uncover carefully and sprinkle with remaining mozzarella cheese. Cover loosely with foil; let stand 15 minutes. Cut into squares.