16 oz. lasagne, uncooked
4 c. (2 lb.) Ricotta cheese
2 c. (8 oz.) Mozzarella cheese
1/4 c. grated Parmesan shredded cheese
4 eggs
3 1/2 c. spaghetti sauce

Cook pasta according to package directions; drain. Lay flat on foil to cool. Heat oven to 350°F. In large bowl, combine Ricotta and Parmesan cheeses with eggs; salt and pepper to taste.

Spread 1/2 cup of spaghetti sauce in bottom of 13 x 9-inch baking dish. Cover bottom with pasta, overlapping edges slightly. Spread one-half of Ricotta cheese filling over pasta and remaining Ricotta cheese filling on top. Cover with pasta, remaining sauce and shredded Mozzarella cheese.

Bake 45 minutes or until bubbly.

Makes 8 to 10 servings.

Parsley may be added over top and throughout Ricotta cheese filling for color.