1 lb. ground beef
3 1/2 c. (32 oz. jar) thick spaghetti sauce
2 1/2 c. water
2 c. (15 oz. container) ricotta cheese
3 c. shredded mozzarella or Monterey Jack cheese
1/2 c. grated Parmesan
2 eggs
1/4 c. chopped parsley
1 tsp. salt
1/4 tsp. pepper
8 oz. uncooked lasagna

Brown beef; drain fat. Add sauce and 1 1/2 cups water and simmer about 10 minutes. Combine 1 cup water and remaining ingredients except lasagna for filling. Pour about 1 cup sauce on bottom of 13 x 9 x 2 inch baking pan. Layer 3 pieces uncooked lasagna over sauce. Cover with about 1 1/2 cups sauce. Spread 1/2 of cheese filling over sauce. Repeat layers of lasagna, sauce and cheese filling. Top with layer of lasagna and remaining sauce.

Cover with aluminum foil and bake at 350 degrees for 55-60 minutes. Remove foil and bake 10 minutes longer. Allow to stand about 10 minutes before cutting for easier handling. Lasagna will expand to fill empty spaces. Serves 8-10.