Ingredients:
9 H-E-B lasagna noodles, uncooked (1/2 box)
1 1/2 pounds ground beef
3 cups spaghetti sauce (26-28 ounce jar)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 3/4 cups water
2 cups Ricotta or small curd cottage cheese (16-ounce tub)
2 cups shredded mozzarella
1/2 cup grated Parmesan cheese
2 eggs
1/3 cup fresh parsley, snipped
1 teaspoon salt
1/2 teaspoon pepper
Directions:
Preheat oven to 350 degrees F.
In large saucepan, cook meat until pink is gone. Drain, add sauce, oregano, basil and water and bring to a boil. Set aside.
In a bowl, mix together ricotta, half of the mozzarella, Parmesan, eggs, parsley, salt and pepper.
Spread 1 cup sauce over bottom of 13 x 9 x 2 inch baking dish. Arrange 3 uncooked lasagna noodles lengthwise over sauce. Spread one-half cheese filling over lasagna, then 1 cup sauce. Repeat layers of lasagna, cheese filling and sauce. Place last 3 pieces of lasagna, remaining sauce and mozzarella on top.
Cover tightly with foil. Bake 45 minutes. Remove foil. Bake additional 15 minutes. Remove from oven. Let stand 10 minutes before cutting.