1 (16 oz.) pkg. lasagna noodles
1 qt. spaghetti sauce
1 lb. ground beef
1 c. water
1 (15 oz.) container Ricotta cheese
1 egg, beaten
Salt & pepper to taste
8 oz. Mozzarella cheese, shredded
1/3 c. water
1/4 c. Parmesan cheese
1 tsp. parsley flakes
Dash of nutmeg
1/2 c. Parmesan cheese

Brown ground beef, drain fat; add 1 quart spaghetti sauce and 1 cup water. Bring to a boil. In a large bowl mix together with 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 x 13 inch pan.

LAYER: 1 2/3 cup hot sauce, lasagna strips, 1/2 cheese mixture, 1 2/3 cup hot sauce, lasagna strips, rest of cheese mixture, 1 2/3 cup hot sauce, lasagna strips, remaining sauce; top with 1/2 cup Parmesan cheese. 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 to 8.)