Quick Lasagna

1 pound ground beef
3-1/2 cups (32-oz. jar) thick spaghetti sauce
1-1/3 cups water
2 cups (15-oz. tub) ricotta cheese
3 cups (12 oz.) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 eggs
1/4 cup chopped parsley
1 teaspoon salt
1/4 teaspoon pepper
8 ounces lasagna, uncooked

Directions:
1. Brown the ground beef in a large heavy saucepan over medium heat. Drain the beef and add the spaghetti sauce and water. Simmer over low heat for about ten minutes, stirring frequently.

2. Combine the ricotta, parmesan, and mozzarella cheese, eggs, parsley, salt and pepper and stir together.

3. Pour 1 cup sauce in a 9x13" baking dish and spread evenly. Lay 3 pieces of uncooked lasagna evenly spaced over the sauce. Cover the lasagna with about 1-1/2 cups sauce. Spread half of the cheese filling over the sauce. Repeat layers of lasagna, sauce, and cheese filling. Lay another layer of lasagne over the top and spread the remaining sauce over the top.

4. Cover the pan with aluminum foil and bake for about one hour at 350°. Remove foil and bake about ten more minutes. Allow to stand for ten minutes before cutting. Makes 8 to 10 generous servings.

Notes:
Small curd cottage cheese may be substituted for the ricotta cheese.

My family loves this lasagna.