3/4 c. chopped onion
2 cloves garlic, finely chopped
2 tbsp. olive oil
2 jars or 50 oz. pasta sauce
15 oz. Ricotta cheese
1 lb. shredded Mozzarella cheese
2 eggs
1 lb. lasagna cooked and drained
1/2 c. grated Parmesan cheese
1 (10 oz.) pkg chopped broccoli thaw and drain

Preheat oven 350 degrees. In saucepan cook onion, garlic and oil until tender. Add pasta sauce. Simmer uncovered 15 minutes. In medium bowl combine Ricotta, broccoli, 1/2 cup Mozzarella, Parmesan and eggs; mix well. In 9 x 15 baking dish layer 2 cups sauce, half the lasagna, half of remaining sauce all the cheese mixture half of remaining Mozzarella, remaining lasagna and sauce. Cover bake 45 minutes. Uncover top with remaining Mozzarella and parsley. Bake 15 minutes longer. Let stand 15 minutes before serving.