1 lb. ground beef
3 1/2 c. (32 oz. jar) thick spaghetti sauce
1 1/2 c. water
2 c. (15 oz. container) ricotta or sm. curd cottage cheese
3 c. (12 oz.) shredded mozzarella or Monterey Jack 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 lasagna, for filling. Pour about 1 cup sauce on bottom of 13"x9"x2" baking pan. Layer 3 pieces of uncooked lasagna over sauce. Cover with about 1 1/2 cups 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 aluminum foil and bake at 350 degrees 55 to 60 minutes. Remove foil, bake about 10 minutes longer. Allow to stand about 10 minutes before cutting for easier handling. Serves 8 to 10 minutes.

Lasagna will expand to fill empty spaces.