1 1/2 c. water
2 jars (15 1/2 oz. each) spaghetti sauce
1 lb. ground beef, cooked and crumbled
1 box (16 oz.) lasagna noodles
1/2 c. grated Parmesan cheese
1 container (15 oz.) Ricotta cheese
8 oz. Mozzarella cheese, thinly sliced

1. Combine 1 1/2 cups water with spaghetti sauce in a bowl. Add beef. Cover bottom of 13x9x2 inch baking dish with 1 1/2 cups of sauce.

2. 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. Repeat with another layer of noodles, the remaining Ricotta, and Mozzarella and 2 tablespoons Parmesan. Top with layer of noodles. Pour remaining sauce over; spreading evenly to cover edges of noodles. Sprinkle with 1/4 cup Parmesan. Cover tightly with heavy duty foil. Set on jelly roll pan.

3. Bake in preheated moderate oven 350 for 1 hour or until knife goes easily through pasta. Let stand covered 10 minutes.