1 lb. ground chuck
3 1/2 c. (32 oz. jar) spaghetti sauce
1 1/2 c. water
2 c. (15 oz. container) ricotta cheese
12 oz. sliced Mozzarella cheese
1/2 c. grated Parmesan cheese
2 eggs
1/4 c. chopped parsley
1 tsp. salt
1/4 tsp. pepper
1 small onion
8 oz. lasagne noodles (uncooked)

Brown meat and onion in 3 qt. saucepan. Drain off excess fat; add sauce, water, parsley, salt and pepper. Simmer 10 to 15 minutes. Mix Ricotta cheese with eggs and Parmesan cheese. Place 1 c. sauce on bottom of 13 x 9 x 2 inch pan. Layer 3 pieces of uncooked lasagne over sauce; cover with 1 1/2 c. sauce. Spread 1/2 of Ricotta cheese, then place 1/2 of Mozzarella cheese. Repeat layers of lasagne, sauce and cheeses. Top with layer of lasagne and remaining sauce. Cover with foil and bake at 350°F for for 55 to 60 minutes. Remove foil; bake 10 minutes. Let stand 10 minutes before cutting.