Heat oven to 375°.

Use a 9x13 GLASS pan.

Brown ground beef or sausage with onion and garlic.

Drain off fat.

Return beef mixture to skillet.

Stir in spaghetti sauce and water.

In a small bowl, combine ricotta, Parmesan and parsley; set aside.

In 13x9" glass pan, layer 1/3 of sauce.

Layer half of uncooked lasagna noodles. (I often stagger the noodles from end to end as well as overlap them a bit. Centering the noodles in the middle instead of to one end.).

Layer one half of ricotta mixture and half of mozzarella.

Cover with 1/3 sauce.

Repeat layers, ending with sauce mixture.

Cover tightly with foil.

Bake 1 hour,.

Uncover, sprinkle with extra parmesan . Let stand 10 minutes before serving.

For Florentine, omit meat and parsley. Stir onion, garlic and one 10 oz. package frozen chopped spinach that has been thawed and drained and 1/8 teaspoons nutmeg into cheese mixture. Layer as above. I often use steamed, chopped fresh spinach.

Microwave directions: ( I have never used these) Prepare as above except use plastic wrap and vent corner. Microwave on high for 10 minute or until sauce boils. Microwave at 50% power for 30-35 minute or until pasta is tender, rotating dish after 15 minute Uncover: top with parmesan cheese. Let stand 10 minute before serving. These directions were for older microwaves, so be careful with the times.