1 (1 lb.) box lasagna noodles
1 tbsp. olive oil
1/2 tsp. salt
2 tbsp. parsley
2 lbs. ground round or ground chuck
1 tsp. oregano
1 tsp. basil
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) jar of spaghetti sauce
1 cup water
1 pkg. pimento cheese slices
1 pkg. Swiss or Monterey Jack cheese
1 pkg. mozzarella cheese

Cook noodles in 2-quarts of boiling water and 1 tablespoon olive oil approximately 20 minutes. Rinse in cold water and set aside.

Brown meat in skillet, drain. Return to skillet, add water, spaghetti sauce, and spices; cook on medium heat for 30 minutes.

Place a layer of noodles in a 9x13-inch pan. Top with pimento cheese.

Place another layer of noodles in the pan and top with sauce and Swiss or Monterey Jack cheese.

Place a third layer of noodles, sauce and mozzarella cheese. Add 2 tablespoons parsley.

Bake at 350°F for 30 minutes.