1 1/2 lb. lasagna noodles
3 lb. ricotta cheese
6 eggs
2 c. sharp Romano
1 c. chopped parsley
1 tsp. black pepper

Cook lasagna noodles in water with a little olive oil and salt for 20 minutes or until done. Strain and place back in pot with a little spaghetti sauce and loosen lasagna from each other and place in shallow pan.

Mix ricotta, eggs, Italian cheese, parsley and pepper and stir until extremely well mixed. use hands, if necessary. Put a little sauce in bottom of pan, then a layer of lasagna and a layer of the egg and cheese mixture, then sauce.

Repeat until all the lasagna is used. Be sure to criss-cross the lasagna. Bake covered at 325 degrees for 1 hour. Make 3 fork holes in foil. If prepared ahead of time and taken out of the refrigerator cold, cook for 1 1/2 hours at 325 degrees. Makes 20 generous servings. Use 12 x 18 x 2 1/2 inch dish.

Use your own spaghetti sauce with meatballs and Italian sausage. Serve the meat balls and sausage as an extra side dish.