Virginia'S Easy Lasagna

• 1 lb. ground beef
• 3 1/2 c. (32 oz. jar) thick spaghetti sauce
• 1 1/2 c. water
• 2 c. (15 oz. container) Ricotta or cottage cheese
• 3 c. (12 oz.) shredded Mozzarella
• 1/2 c. grated Parmesan cheese
• 2 eggs
• 1/4 c. chopped parsley
• 1 tsp. salt
• 1/4 tsp. pepper
• 8 oz. Skinner lasagna (uncooked)

1. Brown beef in a 3 quart saucepan; drain off excess fat.
2. Add sauce and water; simmer about 10 minutes.
3. Combine remaining ingredients except lasagna, for filling.
4. Pour about 1 cup sauce on bottom of 13 x 9 x 2-inch baking pan.
5. Layer 3 pieces of uncooked lasagna over sauce.
6. Lasagna will expand to fill empty spaces. Cover with about 1 1/2 cups sauce.
7. Spread 1/2 cheese filling over sauce.
8. Repeat layers.
9. Top with layer of lasagna and remaining sauce.
10. Cover with foil and bake at 350u0b0 for 55 to 60 minutes. Remove foil; bake 10 minutes longer.
11. Allow to stand 10 minutes before cutting for easier handling.

ground beef, sauce, water, cottage cheese, mozzarella, parmesan cheese, eggs, parsley, salt, pepper, skinner lasagna

Taken from www.cookbooks.com/Recipe-Details.aspx?id=820254 (may not work)