2 (15 1/2 oz.) jars spaghetti sauce
1 1/2 c. water
16 oz. lasagne noodles
15 oz. Ricotta cheese
8 oz. Mozzarella cheese, sliced
1/2 c. grated Parmesan cheese
2 boxes frozen spinach (optional)

Combine the water and spaghetti sauce in a bowl. Cover bottom of 13 x 9 x 2-inch baking dish with 1 1/2 cups sauce. Arrange layer of uncooked noodles, slightly overlapping on top of sauce. Spread half the Ricotta and half the Mozzarella over noodles. Sprinkle with 2 tablespoons Parmesan. Add another layer of sauce, layer of noodles and remaining cheese. Top with layer of noodles.

Pour remaining sauce over, spreading evenly to cover edges of noodles. Sprinkle with 1/4 cup Parmesan. Cover with heavy-duty foil. Bake in preheated oven at 350 degrees for 1 hour or until knife goes easily through pasta. Let stand, covered, for 10 minutes before serving. Serves 6.

OPTIONAL: A layer of spinach makes a good addition to this recipe. Heat frozen spinach until just defrosted and moisture is eliminated. Place between layers of cheese and noodles.