1 lb. ground beef
3 1/2 c. (32 oz. jar) thick spaghetti sauce
1 1/2 c. water
2 c. (15 oz.) Ricotta or small curd cottage cheese
3 c. (12 oz.) shredded Mozzarella or Monterey Jack cheese
1/2 c. grated Parmesan cheese
2 eggs
1/4 c. chopped parsley
1 tsp. salt
1/4 tsp. pepper
8 oz. lasagne, uncooked

Brown beef in 3 quart saucepan, drain off excess fat. Add sauce and water, simmer about 10 minutes. Combine remaining ingredients, except lasagne for filling. Pour about 1 cup of sauce on bottom of 13 x 9 x 2 inch baking pan. Layer 3 pieces of lasagne (uncooked) over sauce, cover with about 1 1/2 cups sauce. Spread 1/2 of cheese filling over sauce.

Repeat layers of lasagne, sauce and cheese filling. Top with layer of lasagne and remaining sauce. Cover with aluminum foil and bake at 350 degrees for 55 to 60 minutes. Remove foil and bake about 10 minutes longer. Allow to stand about 10 minutes before cutting for easier handling. Makes about 8 to 10 servings. Serve with tossed salad and garlic bread. Lasagne will expand to fill empty spaces.