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

Brown beef in 3-quart saucepan; drain off excess fat. Add sauce and water; simmer about 10 minutes.

Combine remaining ingredients, except lasagne and sliced cheese, for filling. Pour about 1 cup sauce on bottom of 9x13x2 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 and spread out 4 slices of cheese. Repeat layers of lasagne, sauce, rest of cheese filling and rest of cheese slices.

Top with layer of lasagne and remaining sauce. Cover with aluminum foil and bake at 350 degrees for 1 hour. Remove foil and bake about 10 minutes longer. Allow to stand 10 minutes before cutting for easier handling.