1 lb ground beef
1 jar (24 oz) spaghetti sauce
1 1/2 cups water
1 container (15 oz ) ricotta or small curd cottage cheese
2 cups (8 oz) shredded mozzarella or Monterrey Jack cheese, divided
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
9 pieces Tenderoni Lasagna, uncooked
Pre-heat oven to 350 F.
In 2-quart saucepan over medium-high heat, brown meat; drain.
Add spaghetti sauce and water; simmer about 10 minutes.
Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.
Pour about 1 cup sauce on bottom of 11x7 inch baking dish.
Arrange 3 uncooked pasta pieces lengthwise over sauce; cover with 1 cup sauce.
Spread one-half cheese filling over sauce.
Repeat layers of pasta, sauce and cheese filling.
Top with layer of pasta 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