1 lb. ground beef
3 cups (30-oz jar) spaghetti sauce
11/2 cups water
1 3/4 cups (15-oz container) ricotta or small
curd cottage cheese
2 cups (8 oz) shredded mozzarella or Monterey
Jack cheese, divided
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 pkg. (8 0z) Lasagne, uncooked
Heat oven to 350 degrees. In 3-quart
saucepan, brown meat; drain. Add spaghetti sauce and water; simmer about 10 minutes.
In bowl, stir together ricotta, Parmesan cheese,
eggs, parsley, salt, pepper and half of the mozzarella.
Pour about 1 cup sauce on bottom of 13x9-inch
baking dish. Arrange 3 uncooked pasta pieces lengthwise over sauce; cover
with about 1 cup sauce. Spread half of cheese filling over sauce. Repeat
layers of lasagne, suace and cheese filling. Top with layer of lasagne and remaining
sauce; sprinkle with remaining mozzarella cheese.
Cover with foil. Bake 45 minutes.
Remove foil; bake additional 15 minutes. Let stand 10 minutes before cutting.
10 to 12 servings.
Alternate method: Recipe can be prepared
with cooked lasagne noodles following same instructions. Omit addition of 1
1/2 cups water to spaghetti sauce.