1 lb. ground beef
3 1/2 c. (32 oz.) jar thick spaghetti sauce
1 1/2 c. water
2 c. (15 oz.) ricotta cheese 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. salt
1/4 tsp. pepper
8 oz. lasagne, uncooked

Brown beef in 3 quart saucepan; drain fat. Add sauce and water; simmer 10 minutes. Combine remaining ingredients, except lasagne, for filling. Pour about 1 cup sauce on bottom of 13 x 9 x 2 inch pan. Layer 3 pieces uncooked lasagne over sauce (lasagne will expand to fill empty spaces). 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 55-60 minutes. Remove foil; bake 10 minutes more. Let stand 10-15 minutes before cutting. 8-10 servings.