1 lb. Italian sausage
2 eggs
1/2 c. Parmesan
3 c. Ricotta cheese
1 lb. shredded mozzarella cheese
3 tbsp. Parmesan cheese
9-10 lasagna noodles
1 tsp. salt
2 tbsp. parsley
1/2 tsp. pepper
2 lg. jars Ragu sauce

Brown sausage and drain fat. Cook noodles in large amount of salted boiling water until tender; drain; rinse in cold water. In separate bowl beat eggs; add ricotta cheese and mix well. Stir in salt, parsley, pepper and mozzarella cheese.

Spray 13 x 9 inch pan or larger with Pam. Pour 1/2 cup sauce into pan and spread around. Place 3 noodles along side of each other in pan to cover bottom. Place 1/2 of the cheese mixture and 1/2 of the sausage on noodles in pan. Pour 1 ladle full of sauce evenly down each covered noodle. Place 3 more noodles on top and distribute remaining sausage and cheese mixture on them. Once again ladle sauce over noodles. Top with remaining 3 noodles. Pour sauce over noodles. You may have some remaining sauce. Sprinkle top with 3 tablespoons Parmesan cheese. Bake at 375 degrees for about 30-45 minutes.

Note: May be made day before and refrigerated. Remove from refrigerator for 30 minutes prior to baking, bake at 375 degrees for 45 minutes. Serves 8-10.