1 lb. lasagna
3/4 lb. Ricotta cheese
2 eggs, well beaten
Tomato meat sauce (any kind you like)
2 hard boiled eggs, grated
1 lb. Mozzarella cheese, sliced
1 tsp. salt
1/2 tsp. pepper

Mix Ricotta with beaten eggs. Add salt and pepper. Boil lasagna in 6 quarts salted water to which a teaspoon of oil has been added. Cook for 15 minutes and strain. Slightly cover bottom of casserole with meat sauce. Then alternate layers as follows: lasagna, Ricotta, lasagna, grated eggs and sauce. Continue this and end with lasagna, top with layer of Mozzarella cheese. Sprinkle with meat sauce. Bake in moderate oven about 15 minutes.