1 lb. ground beef
Salt & pepper
1 lb. ricotta cheese (see note)
1/2 lb. Mozzarella cheese, shredded (reserve 1/2 cup for top)
1/2 c. water
1 tsp. basil
32 1/2 oz. jar spaghetti sauce or 1 qt. homemade sauce
8 oz. uncooked lasagne noodles

In frying pan, brown beef, drain off fat, add salt and pepper. Allow meat to cool. In bowl, mix the ricotta cheese, Mozzarella cheese and basil.

Spread 1/2 cup spaghetti sauce in greased 13 x 9 x 2 inch baking pan. Top with layer of raw noodles, cheese mixture, crumbled meat and sauce. Build a second layer. Top with noodles, sauce and 1/2 cup Mozzarella cheese. Pour 1/2 cup water around edges of pan. Cover tightly with foil (dull side out). Refrigerate overnight. Bake at 350 degrees for 1 hour (375 degrees for metal pan) or until mixture is bubbly and noodles are tender. Let stand 15 minutes before serving.

NOTE: Instead of ricotta cheese you can use 24 ounce lowfat creamed cottage cheese mixed with 2 tablespoons cornstarch.