SAUCE:

3 1/2 c. thick spaghetti sauce
1 1/2 c. water
1 lb. ground beef, browned and drained (optional)

FILLING:

2 eggs
2 c. Ricotta or sm. curd cottage cheese
3 c. grated Mozzarella or Monterey Jack cheese
Pepper
1/2 c. grated Parmesan cheese
1/4 c. chopped parsley
Salt (optional)

3/4 lb. UNCOOKED lasagna noodles - no special kind needed

If using meat, add spaghetti sauce and water and simmer 10-15 minutes - for no meat, simmer sauce and water for 10 minutes.

Filling: Mix cheeses, eggs and seasonings together. Hold 1/4 cup Mozzarella cheese for topping.

Spray or lightly oil 9 x 13 inch pan or lasagna dish. Spread 1 1/2 cups sauce on bottom. Place 3 dry lasagna noodles on sauce. Break some pieces to fill to the ends of the pan. Spread 1/2 cheese mixture in rows on the noodles - leaving some space between - spread sauce over this.

Add in this order: noodles, sauce, filling, sauce, noodles - remainder of sauce. Cover tightly with foil. Bake 50 minutes. Remove cover - top with 1/4 cup Monterey Jack or Mozzarella cheese - bake 10-15 more minutes and let set 5 minutes - serve. 350 degrees for metal pan and 325 degrees for glass pan.