Virginia's Easy Lasagna

• 1 lb (.5 kg) ground beef
• 3 cups (700 ml) (about 28 oz (784 grm). jar) spaghetti sauce
• 1-1/2 cups (350 ml) water
• 1-3/4 cups (425 ml) (15 oz (420 grm) container) ricotta or small curd cottage cheese
• 2 cups (475 ml) (8 oz) shredded mozzarella or Monterey jack cheese, divided
• 1/2 cup (125 ml) grated Parmesan cheese
• 2 eggs
• 1/4 cup (60 ml) chopped fresh parsley
• 1/2 tsp (2 ml) salt
• 1/4 tsp (1 ml) ground black pepper
• 1 pkg (8 oz) Skinner Lasagna, uncooked

1. Heat oven to 350 degrees (175 C.).
2. In 3 quarts (2850 ml) sauce pan, brown meat; drain.
3. Add spaghetti sauce and water; simmer about 10 minutes.
4. In medium bowl, stir together ricotta, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.
5. Pour about 1 cup (225 ml) sauce on bottom of 13 x 9 inch baking dish.
6. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with about 1 cup (225 ml) sauce.
7. Spread one-half cheese filling over sauce.
8. Repeat layers of lasagne, sauce and cheese filling.
9. Top with layer of lasagne and remaining sauce; sprinkle with remaining mozzarella cheese.
10. Cover with foil and bake 45 minutes.
11. Remove foil; bake additional 15 minutes.
12. Let stand 10 minutes before cutting.

ground beef, spaghetti sauce, water, ricotta, mozzarella, parmesan cheese, eggs, parsley, salt, ground black pepper, skinner lasagna

Taken from online-cookbook.com/goto/cook/rpage/000AD9 (may not work)