Busy Day Lasagna

24 oz marinara sauce or pasta sauce, your favorite brand
10 oz dry lasagna noodles you'll use a little more than 1/2 of a one lb box (no boil noodles or regular noodles work)
1 lb lean ground beef or half beef and half pork
2/3 C water
15 oz container ricotta or cottage cheese
12 oz mozzarella cheese divided
1 tsp Italian seasoning

Preheat the oven to 375 degrees. Lightly spray a 9 x 13-inch baking dish with non-stick cooking spray. Spread 2/3 cup of the marinara sauce on the bottom of the baking dish. Top with one half of the lasagna noodles.  Brown the ground beef in a large skillet. Drain off the fat. Pour in the remaining marinara sauce. Add the water to the jar, replace the lid and shake to loosen up the remaining sauce. Pour into the skillet and stir in 2/3 cup water Simmer the meat sauce for five minutes. Scatter about one-third of the ricotta cheese on top of the lasagna noodles. Sprinkle on three ounces of the mozzarella cheese. Top with about one-third of the meat sauce. Add another layer of lasagna noodles and press down slightly. Repeat with ricotta cheese, mozzarella cheese and meat sauce two more times. Top with remaining mozzarella cheese and sprinkle with Italian seasoning. Cover tightly with aluminum foil and bake for 45 minutes until the noodles are fork-tender. (The additional water and the steam created by covering the baking dish will cook the noodles.) Remove aluminum foil and bake for another seven to eight minutes or until cheese is nice and bubbly. Let the lasagna rest for at least 15 minutes before serving.