1 lb. pkg. lasagna noodles
1 1/2 lbs. ground chuck
2 (1 lb. 14 oz.) jars spaghetti sauce
2 eggs
15 oz. tub Ricotta cheese
6 oz. sliced provolone cheese
12 oz. sliced Mozzarella cheese
Grated Parmesan cheese

1. Preheat oven to 350 degrees.

2. In a large skillet, brown ground chuck; drain fat. Add spaghetti sauce. Heat to boil, then let stand.

3. In mixing bowl, combine Ricotta cheese and eggs; beat.

4. Cook lasagna in 4 quarts boiling water. Boil 9 to 11 minutes until desired tenderness.

5. Drain lasagna. Carefully separate noodles and lay them out on a platter.

6. In a large baking dish (9"x13" desired) layer as follows: meat sauce, noodles, cheese and egg mixture. Repeat layers in that order until egg-cheese mixture is gone. Top with remaining sauce. Sprinkle Parmesan cheese over the sauce. Add Mozzarella layer and provolone layer.

7. Place in the oven and bake 45 minutes or until top is golden brown.