1 1/2 c. water
1 box (16 oz.) lasagne noodles
1 (8 oz.) Mozzarella cheese
1/2 c. grated Parmesan cheese
2 jars (15 1/2 oz. each) spaghetti sauce
1 container (15 oz.) ricotta cheese (may substitute cottage cheese)

Combine 1 1/2 cups water with spaghetti sauce in bowl. Cover bottom of 13 x 9 x 2 inch baking dish with 1 1/2 cups of sauce.

Arrange layer of uncooked noodles, slightly overlapping, on top of sauce. Spread half of ricotta or cottage cheese and half the Mozzarella cheese over noodles. Sprinkle with 2 tablespoons Parmesan. Add another layer of sauce, repeat with another layer of noodles, the remaining ricotta or cottage cheese and Mozzarella and 2 tablespoons Parmesan. Top with layer of noodle.

Pour remaining sauce over; spreading evenly to cover edges of noodles. Sprinkle with 1/4 cup Parmesan. Cover lightly with heavy duty foil. Set on jelly roll pan.

Bake in preheated oven, 350 degrees for 1 hour or until knife goes easily through pasta. Let stand, covered, on rack 10 minutes.