Preheat oven to 375 degrees F. You will need a deep 11 x 7-inch or 13 x 9-inch pan.

In a large skillet, brown ground beef, breaking up large clumps. Drain and set aside.

Place Italian sausage in a saucepan with 1/2 cup water. Bring to a boil, cover, reduce heat and simmer 10 minutes. Drain and cool slightly. Slice in 1/8-1/4-inch slices. Set aside.

Mix ricotta, parsley, oregano and parmesan cheese in a small bowl.

Mix pasta sauce, water and ground beef in a large bowl.

Place 1 1/2 cups of sauce mixture on the bottom of the pan. Lay 3 lasagna noodles across the bottom.

Spread 1/3 of the ricotta mixture over noodles. Spread 1/3 of the mozzarella slices or shredded mozzarella over the ricotta mixture. Distribute 1/3 of the sausage slices over the top of the cheeses. Drizzle with 1/3 of the sauce mixture. Repeat 2 more times. Top with the last 3 lasagna noodles, spreading remaining sauce over the noodles. Sprinkle with additional shredded mozzarella if desired.

Cover with greased aluminum foil and place the baking dish on a baking tray and bake at 375 degrees for 55-60 minutes.

Remove foil and test noodle doneness with a knife. If noodles are soft, replace the foil cover and let stand for 10 minutes. If noodles are still "al dente" then return to oven for an additional 10 minutes.

Makes 9 servings.