1 lb. ground beef
3 1/2 c. (32 oz. jar) thick spaghetti sauce
1 1/2 c. water
2 c. (15 oz.) ricotta or sm. curd cottage cheese
3 c. (12 oz.) shredded Mozzarella cheese
1/2 c. grated Parmesan cheese
2 eggs
1/4 c. chopped parsley
1 tsp. salt
1/4 tsp. pepper
8 oz. lasagna noodles, uncooked

Brown beef in 3-quart saucepan; drain off fat. Add sauce and water; simmer about 10 minutes. In separate bowl, combine remaining ingredients, except lasagne noodles.

Pour about 1 1/2 cups tomato sauce on bottom of a 9x13x2 inch pan. Layer 3 pieces of uncooked noodles over sauce (lasagne expands and fills spaces). Cover with about 1 1/2 cups sauce. Spread half of cheese mixture over sauce. Repeat layers of lasagne noodles, sauce, and cheese filling. Top with layer of noodles and remaining sauce.

Cover with aluminum foil and bake at 350 degrees for 55 to 60 minutes. Remove foil. Bake about 10 minutes longer. Allow to stand 10 minutes before cutting for easier handling. Makes 8 to 10 servings.