Recipe(tried): Le Lasagne

Hello Michelle! I'd be happy to help you and your daughter with your collection. Here is an authentic, Italian/American family recipe from my "nonna" (grandmother). Don't worry about the uncooked noodles, THIS REALLY WORKS! It's a '90s addition to her original recipe of course, but the rest is completely hers. Honest.
LASAGNE
1 pound crumbled, cooked Italian sausage, drained of fat - you may substitute meatballs, sliced
6 cups marinara sauce
2 cups water
2, 8 ounce packages wide lasagna noodles, uncooked - don't use the no-cook variety, ordinary lasagna noodles work perfectly in this recipe, trust me
1 pounds ricotta cheese - 3 cups
2 medium eggs
1/2 cup freshly grated parmesan or pecorino romano cheese
1 tablespoon fresh, flat-leaf parsley, chopped - or 1 teaspoon dried
4 cups mozzerella cheese, grated or sliced

2 large mixing bowls
1 deep casserole or baking pan - 9" x 13"
aluminum foil

Preheat oven to 350.
Prepare the sausage or meatballs and set them aside.
In a large mixing bowl, mix the water into the tomato sauce.
In a separate bowl, combine the ricotta, eggs, parmesan cheese and parsley.
Spread the bottom of a casserole or baking pan with a thick layer the marinara sauce.
Top the sauce with a layer of uncooked lasagna noodles, cover the noodles with more of the sauce and some of the sliced, cooked meatballs. Spread the ricotta mixture over the meatballs and cover with mozzerella.
Begin the next layer in the same manner and continue making layers until you run out of noodles. End with tomato sauce. Top with remaining mozzerella and grated parmesan cheese.
Leave at least a 1/2" at the top of the pan and be careful not to overfill it, since the sauce will boil as it cooks in the oven.
Cover tightly with foil and bake for about one hour.
Remove from oven and allow lasagna to sit for at least 10 minutes before serving.
Otherwise, it will be too runny and difficult to serve.
To serve, cut into squares and pass with freshly grated parmesan cheese.
To reheat refrigerated leftovers, or if prepared in advance, rewarm, covered in 350 F oven for about 30- 45 minutes.