1 qt. spaghetti sauce
1 lb. ground beef
1 c. water
1 (15 oz.) container Ricotta
1 egg, beaten
8 oz. shredded Mozzarella cheese
1/3 c. water
1/4 c. Parmesan cheese
1 tbsp. parsley flakes
Dash nutmeg
Salt & pepper to taste
1/2 c. Parmesan cheese

Preheat oven to 375 degrees.

In a saucepan brown ground beef; drain excess fat; add 1 quart spaghetti sauce and 1 cup water; bring to a boil.

In a large bowl mix together Ricotta cheese, beaten egg, Mozzarella cheese, 1/3 cup water, 1/4 cup Parmesan cheese, parsley flakes and nutmeg. Add salt and pepper if desired.

To Assemble: Use lasagna strips uncooked but rinse in hot water before layering in a 9"x13" baking pan. (Approximately 4 lasagna strips will fit in pan for a single layer, 3 lengthwise and 1 crosswise.)

Layer as follows:

1. 1 2/3 cup hot sauce, lasagna strips, 1/2 cheese mixture

2. 1 2/3 cup hot sauce, lasagna strips, rest of cheese mixture

3. 1 2/3 cup hot sauce, lasagna strips, remaining sauce

4. Top with 1/2 cup Parmesan cheese or lots of grated Mozzarella

Bake at 375 degrees, covered with aluminum foil for 40 minutes. Remove foil and bake for 15 more minutes. IMPORTANT: Let stand for 5 to 10 minutes before cutting.

Serves 6-8.

NOTE: I also add some spicy hot sausage (one or two links) along with the hamburger.