2 c. water
2 jars spaghetti sauce (15 1/2 oz. each) (I like Prego with mushrooms)
1 (16 oz.) box lasagna noodles
1 (15 oz.) container Ricotta cheese
8 oz. Mozzarella, thinly sliced
1/2 c. grated Parmesan

1. Combine water and spaghetti sauce in bowl. Cover the bottom of 13x9x2 baking dish with sauce (approximately 1 1/2 cups).

2. Arrange a layer of uncooked noodles on top of sauce. Spread half the Ricotta and Mozzarella over noodles. Sprinkle with some Parmesan and add another layer of sauce.

3. Repeat with another layer of noodles, Ricotta, Mozzarella, Parmesan and sauce.

4. Top with noodles. Pour remaining sauce over top spreading evenly to cover edges of noodles. Sprinkle with 1/4 cup Parmesan cheese. Cover tightly with foil. Set on jelly roll pan and bake at 350 degrees F. for 1 hour until knife goes easily through pasta. Let stand covered for 10 minutes.

Notes: I use Mozzarella on top as well as the Parmesan. I also generally used shredded Mozzarella. Occasionally I'll add 1 pound ground beef, browned, to sauce before assembling.