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 sm. 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. pepper
8 oz. lasagne noodles, uncooked

Brown beef in 3 quart saucepan; drain excess fat. Add sauce and water; simmer about 10 minutes. Combine remaining ingredients, except lasagne for filling. Pour about 1 cup sauce on bottom of 13x9x2 inch baking pan. Layer 3 pieces of uncooked lasagne 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; bake about 10 minutes longer. Allow to stand about 10 minutes before cutting. 8 to 10 servings.