1 lb. ground beef
3 1/2 c. (32 oz. jar) thick spaghetti sauce
1 1/2 c. water
2 c. (15 oz. container) cottage cheese
3 c. (12 oz.) shredded mozzarella cheese
1/2 c. grated Parmesan cheese
1/4 c. chopped parsley
1 tsp. salt
1/4 tsp. pepper
8 oz. lasagne, uncooked

Brown beef in a 3 quart saucepan; drain off excess fat. Add sauce and water; simmer about 10 minutes. Combine remaining ingredients, except lasagne for filling. Pour about 1 cup sauce on bottom of 13 x 9 x 2 inch baking pan.

Layer 3 pieces of uncooked lasagne over sauce. Cover with about 1 1/2 cups sauce. Spread half of cheese filling over sauce. Repeat layers of lasagne, sauce and cheese filling.

Top with layer of lasagne and remaining sauce. Cover with aluminum foil and bake at 350 degrees for 55-60 minutes. Remove foil; bake about 10 minutes longer. Allow to stand about 10 minutes before cutting for easier handling.

Makes 8-10 servings. Make a double recipe and freeze one.

Variation: use Ricotta cheese instead of cottage cheese.