1 1/2 to 2 jars spaghetti sauce
1 lb. ground beef, cooked
1 c. water
8 oz. (9 pieces) lasagna, uncooked
1 3/4 c. part skim ricotta cheese
3 c. shredded Mozzarella cheese
1/4 c. grated Parmesan cheese
2 tbsp. chopped fresh parsley

Heat oven to 375 degrees. In saucepan, heat spaghetti sauce, water and beef (precooked). Simmer for 15 minutes. Combine ricotta, 2 cups Mozzarella cheese, Parmesan cheese and parsley. Season to taste with salt and pepper. Pour 3/4 cup sauce in 13 x 9 inch baking dish; arrange 3 pieces uncooked pasta over sauce (noodles will expand while cooking).

Pour 1 cup sauce over pasta; spread with half cheese mixture. Repeat layers. Top with pasta and remaining sauce; sprinkle with additional Parmesan cheese. Cover with foil; bake 60 minutes. Sprinkle with remaining 1 cup Mozzarella cheese. Let stand 10 minutes. Serve.