• 3/4 pound lean ground beef
• 1 26-ounce jar thick spaghetti or marinara sauce
• 1 1/2 cups water
• 1 1-pound box lasagna noodles
• 1 15-ounce container part-skim ricotta or  cottage cheese
• 1 pound mozzarella cheese, coarsely grated
• 1 cup grated Parmesan cheese

Preheat oven to 325°F.  Cook noodles as per directions. Drain thoroughly. Sauté beef over medium-high heat until cooked through, breaking up with spoon, about 4 minutes.
Spread 1/2 cups sauce mixture in bottom of 13x9x2-inch glass baking dish.  Arrange 1/3 noodles, slightly overlapping if necessary, atop sauce. Spread half of ricotta over noodles. Sprinkle with half of mozzarella cheese, half of meat mixture and 1/4 cup Parmesan cheese. Top with 1 1/2 cups sauce. Repeat layering with noodles, ricotta, mozzarella, meats and 1/4 cup Parmesan cheese. Arrange remaining noodles over. Spoon remaining sauce over, covering completely. Sprinkle with remaining 1/2 cup Parmesan. Cover tightly with heavy-duty foil. Place on baking sheet.

Bake until noodles are tender and lasagna is heated through, about 45-60 minutes. Uncover; let stand 15 minutes. (Can be prepared 1 day ahead. Rewarm covered in 350°F. oven about 45 minutes. ) Cut lasagna into squares and serve.

From ‘Weasel Cooks 2007′ by Jenifer Burke – a collection of favorite family recipes.