Virginia's Easy Lasagna (from Skinner box)

1 lb ground beef
3 cups (about 28 oz jar) spaghetti sauce
1 can diced tomatoes *this is my optional addition
1-1/2 cups water
   (note: I've never put this much in, just a little in the sauce jar to get the last bits of sauce)
1 15oz container ricotta or small curd cottage cheese
2 cups shredded mozzarella or Monterey jack cheese, divided
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
1 pkg (8 oz) Skinner Lasagna, uncooked  

Heat oven to 350 degrees

In 3 quarts sauce pan, brown meat; drain.  Add spaghetti sauce, tomatoes and water; simmer about 10 minutes. In medium bowl, stir together ricotta, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.

Pour about 1 cup sauce on bottom of 13 x 9 inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with about 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of lasagne, sauce and cheese filling. Top with layer of lasagne and remaining sauce; sprinkle with remaining mozzarella cheese. Cover with foil and bake 45 minutes. Remove foil; bake additional 15 minutes. Let stand 10 minutes before cutting.