Lasagna

Source: Pam Zunker

1 lb. ground beef (optional, Pam doesn't use meat.)
3 cups (30 oz jar) spaghetti sauce (Prego original)
1 1/2 cups water
1 3/4 cups (15 oz) ricotta or cottage cheese
3 cups (8 oz) shredded Mozzerella
1/2 cup grated Parmesan (powdered or fresh, use more)
2 eggs
1/4 cup chopped fresh parsley
1/2 tsp salt
1/2 tsp pepper
8 oz. uncooked lasagna noodles
salt, pepper, oregano, basil, & garlic powder to taste

1. Preheat oven to 350º. Spray 13"x9" pan.
2. Brown meat, drain.
3. Combine sauce, water, spices to taste (except for the salt & pep).  Simmer for 10 minutes.
4. Combine ricotta, salt, eggs, parm, parsley, pepper.
5. Pour 1 cup sauce on bottom of baking dish.  
6. Layer: 3 dry noodles, 1 cup sauce, 1/3 to 1/2 of the cheese mixture, shredded cheese.  
7. Repeat twice. 
8. Top with 1 cup shredded cheese.
9. Cover with foil, bake for 45 min.
10. Remove the foil, bake for an additional minutes.
11. Let stand for 10 minutes before cutting.  If you don't let it stand it won't firm up as well and it will be runny.

*Variations to try: use Swiss cheese and Ragu cheesy sauce