In a large skillet, brown onion, garlic and ground meat. Add spaghetti sauce and the 1 cup water, bring to a boil. In a large bowl, mix together ricotta cheese, egg, mozzarella cheese and Parmesan cheese. Add parsley flakes and salt and pepper to taste.

To Assemble: Spread a thin layer of hot spaghetti sauce mixture in bottom of a 5 quart casserole dish, preferably with a lid. Add a layer of lasagne noodles, slightly overlapping, break noodles to fit a curved dish, if needed.

Spread ½ of cheese mixture over lasagne noodles.

Layer more noodles over cheese.

Use ½ of remaining meat sauce, and cover with final row of noodles.

Add rest of cheese and top with remaining meat sauce.

Cover and bake at 375°F for 40 minutes.

Note: Meat sauce is used as the final layer so as not to overly brown the cheese and to be sure all noodles are well covered to prevent browned hard edges.

· If using foil as a lid to bake, remove foil before storing in fridge. Foil reacts to tomato sauce turning it black.