14 to 15 lasagne noodles
1 Ricotta cheese (15 to 16 oz.)
1 (16 oz.) cottage cheese
2 eggs, slightly beaten
2 tbsp. snipped fresh parsley, divided in half
6 c. Italian sauce with meat - divided in half
2 c. (8 oz.) Mozzarella cheese, divided
1 c. grated parmesan cheese or Romano cheese

Preheat oven to 350 degrees. Cook noodles according to package directions. Rinse, drain and set aside. In medium mixing bowl, mix Ricotta cheese, cottage cheese, egg and one tablespoon parsley. Set aside.

Arrange one layer of noodles in bottom of lasagne pan, cutting noodles to fit. Layer remaining ingredients as follows: 2 1/2 cups sauce, 1 cup mozzarella cheese, noodles, all Ricotta mixture, 1 cup sauce, 1 cup mozzarella, noodles, 2 1/2 cup sauce, parmesan, remaining 1 tablespoon parsley.

Bake for 30 to 45 minutes or until bubbly. Let stand for 10 minutes before serving. 12 servings.