1 lb. ground beef
3 1/2 c. thick spaghetti sauce (32 oz. jar)
1 1/2 c. water
2 c. ricotta or sm. curd cottage cheese (15 oz. container)
3 c. shredded Mozzarella or Monterey Jack cheese (12 oz.)
1/2 c. grated Parmesan cheese
2 eggs
1/4 c. chopped parsley
1 tsp. salt
1/4 tsp. pepper
8 oz. lasagna noodles, uncooked

Brown beef in 3 quart saucepan; drain off excess fat. Add sauce and water; simmer about 10 minutes. Combine 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 of uncooked lasagna over sauce (it will expand to fill spaces); cover with about 1 1/2 cups of 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 foil and bake at 350 degrees for 55-60 minutes. Remove foil and bake about 10 minutes longer. Allow to stand about 10 minutes longer. Allow to stand about 10 minutes before cutting for easier handling. Serves 8-10.