2 qts. of your favorite spaghetti sauce (homemade or from a jar)
1 1/2 lbs. ground beef (or ground turkey, lower in fat than beef)
16 oz. ricotta
1 1/2 lbs. Mozzarella cheese, thinly sliced or shredded
18 uncooked lasagna noodles (about 1 lb.)

In a large oiled lasagna pan (approximately 13"x17") spread about 1 cup of sauce. Place one layer of uncooked noodles over sauce, breaking noodles along edge of table and piecing to fit. Layer 1/2 of Ricotta and 1/3 of the Mozzarella and sauce. Cover with another layer of noodles and proceed in previous manner with cheeses and sauce. Finish with last layer of noodles, cover with any remaining sauce and sprinkle with any remaining Mozzarella.

Pour approximately 2 cups of water around the edges and between the rows of the noodles. Cover tightly with foil and bake at 350 degrees for about 1 hour. After 1 hour uncover and if it looks too dry, add additional water, recover and bake a bit longer. If it looks to soupy, leave the foil off and bake a while longer. Allow it to sit for about 15 minutes before cutting.