Easy Lasagna

1 lb. ground beef
3 c. (26 oz. jar) spaghetti sauce
1 1/2 c. water
1 3/4 c. (15 oz. container) Ricotta or small curd cottage cheese
2 c. (8 oz.) shredded Mozzarella or Monterey Jack cheese, divided
1/2 c. grated Parmesan cheese
2 eggs
1/4 c. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. ground black pepper
9 lasagna noodles, uncooked

Heat oven to 350 degrees. In 3 qt. saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce and water; simmer about 10 minutes. Meanwhile, in a medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan, eggs, parsley, salt and pepper. Pour about 1 c. sauce on bottom of 9x13-inch baking dish. Arrange 3 uncooked lasagna noodles over sauce; cover with 1 c. of sauce. Spread half of cheese filling over sauce. Repeat layers of lasagna, sauce and cheese filling. Top with layer of lasagna and remaining sauce; sprinkle with mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting. Makes 12 servings.