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

Brown ground meat; drain. Add spaghetti sauce and water; simmer 10 minutes. In a bowl, stir together Ricotta, 1/2 Mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. Pour about 1 cup sauce on bottom of 13 x 9-inch baking dish. Arrange 3 uncooked pasta pieces lengthwise over sauce; cover with 1 cup of sauce. Spread 1/2 cheese filling over sauce. Repeat layer of lasagne, sauce and cheese filling. Top with layer of lasagne and remaining sauce; sprinkle with remaining Mozzarella cheese. Cover with foil.

Bake 45 minutes. Remove foil; bake 15 more minutes. Let stand 10 minutes before cutting.

Serves 10 to 12.