2 1/2 c. spaghetti sauce
1 c. water
8 oz. (9 pieces) lasagne, uncooked
1 3/4 c. (15 oz.) part skim Ricotta cheese
3 c. (12 oz.) shredded Mozzarella cheese, divided
1/4 c. grated Parmesan cheese
2 tbsp. chopped fresh parsley

Heat spaghetti sauce and water in pan. Combine Ricotta, 2 cups Mozzarella and Parmesan cheeses and parsley. Season to taste. Pour 3/4 cup sauce in 13"x9" dish; arrange 3 pieces uncooked pasta over sauce. Pour 1/2 cup sauce over pasta; spread with 1/2 cheese mixture. Cover with 1/2 c. sauce. Repeat layers. Top with pasta and remaining sauce; sprinkle with Parmesan cheese. Cover with foil; bake at 375 degrees for 60 minutes. Sprinkle with 1 cup Mozzarella cheese, let stand 10 minutes.