1 32 oz. container Ricotta cheese
3 eggs, lightly beaten
1 1/2 cups grated Parmesan cheese
1/4 cup chopped fresh parsley
Meat sauce, any spaghetti sauce
1 box lasagna noodles, cooked and drained
2 (12 oz) pkgs. grated Mozzarella cheese, shredded

In a bowl combine Ricotta, eggs and 3/4 cup Parmesan cheese.

In a lasagne pan or any large deep baking dish (approximately 18x10x3), spread

1 cup meat sauce
a layer of lasagne noodles
2 cups sauce
1/2 Ricotta mixture
1/3 Mozzarella cheese

Repeat. Top with remaining noodles, sauce and cheeses.

Bake for 50 minutes or until bubbly. Let stand.

Variation: Lightly brown one pound of ground beef with one chopped onion and three cloves of minced garlic and add to meat sauce.

Note: Fresh sheets of pasta may be substituted for cooked lasagna.