Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 12-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain.
Reduce heat to low. Stir in pasta sauce and water. Cook until thoroughly heated.
Meanwhile, cook spinach as directed on box; squeeze to drain well. In large bowl, beat eggs. Add cottage cheese, Parmesan cheese and parsley flakes; mix well.
Heat oven to 350°F. Spoon 1 cup beef sauce into baking dish. Arrange 4 lasagna noodles over sauce, breaking to fit if necessary. Spoon half of remaining sauce over noodles. Top with all of spinach. Evenly spoon half of cottage cheese mixture over spinach. Top with 1 1/2 cups of the mozzarella cheese. Repeat layers of noodles, beef sauce and cottage cheese mixture. Cover tightly with foil.
Bake 1 hour 5 minutes to 1 hour 15 minutes or until hot, bubbly and lasagna noodles are tender. Uncover; sprinkle with remaining 1/2 cup mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before serving.