1 c. water
2 (15 1/2 oz.) jars spaghetti sauce
16 oz. lasagne noodles
1/2 lb. sausage, cooked
15 oz. ricotta cheese
8 oz. sliced mozzarella cheese
1/2 c. grated Parmesan cheese

Cook and drain sausage and crumble it. In a large bowl mix water and the 2 jars of sauce. (I like the extra spicy with mushrooms.) Use a 13 x 9 x 2 inch place it on a large sheet of heavy aluminum foil. Put about 1 cup of the sauce mix in the bottom of the pan. Arrange a layer of uncooked noodles on the sauce slightly overlapping them. Cover noodles with about half of the ricotta, half of the mozzarella and Parmesan. Add a layer of sauce then half of the sausage, another layer of noodles and repeat layering. Top with a layer of noodles and the last of the sauce. Be sure that all the noodles are covered. (I usually sprinkle on a little mozzarella and Parmesan for good measure on top.)

Cover the whole container tightly with the heavy duty aluminum foil. It is important that this foil be well sealed. Place the sealed pan on a jelly roll pan or baking sheet in a 350 degree oven for 1 hour (longer if you add more layers). The pasta should be easily pierced by a knife. Allow to rest for 10 minutes before carefully opening the foil.