This is a very easy recipe and it turns out great every time. Hope you and your family like it as much as my husband does! Thanks to my Mom for passing this recipe on to me!

1 lb. ground beef
3 1/2 cups (32 oz. jar) spaghetti sauce (Prego Traditional is the best!)
1 1/2 cups water
2 cups (15 oz.) ricotta cheese
3 cups (12 oz.) shredded mozzarella cheese
1/2 cup grated Parmesan
2 eggs
1/4 cup parsley
1 tsp. salt
1/4 tsp. pepper
8 oz. uncooked lasagna noodles

Brown beef in large skillet; drain and return to skillet. Add sauce and water; simmer 10 minutes. Combine remaining ingredients (except lasagna).

In 13x9 or larger baking dish, layer 1 cup of sauce/meat mixture, 3 pieces of lasagna, 1 1/2 cups sauce, then 1/2 of the cheese mixture. Repeat layers again, then top with remaining lasagna and sauce.

Bake covered with foil at 350 degrees for 55-60 minutes; remove foil for last 10 minutes of baking time. Let stand 5-10 minutes before cutting and serving.

***Notes:
If you like to use lower fat cheeses, go right ahead. I have used lower/no fat ricotta and mozzarella, and I almost always use the Kraft non-fat version of Parmesan, and the recipe still turns out great. Also, I always use parsley flakes, which is so much easier than using fresh chopped parsley. I use the same amount (1/4 cup.)

Don't forget the bread! Add Pillsbury's French Loaf or other quick refrigerated bread products; many of them bake at the same temperature.

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