1 lb. ground beef or turkey
8 c. spaghetti sauce
16 oz. pkg. lasagna
2 lb. (4 c.) ricotta cheese
8 oz. (2 c.) shredded mozzarella
1/4 c. grated Parmesan cheese
4 eggs
1 tbsp. parsley
1 tsp. salt
1/4 tsp. pepper

Preheat oven to 350 degrees. Brown meat in large saucepan; drain and add sauce to simmer about 10 minutes. Cook lasagna according to package directions; drain well, separate lasagna and lay out flat on wax paper or aluminum foil (to keep them from sticking together as they cool).

Mix together ricotta, mozzarella, Parmesan, eggs, parsley, salt and pepper for filling. Pour about 1/2 cup sauce on bottom of 13 x 9 x 2 inch pan, arrange layer of lasagna over sauce. Spread 1/3 of the cheese filling over lasagna and cover with about 1 cup of sauce. Repeat layers of lasagna cheese and meat sauce twice. Top with a layer of lasagna and 1 cup meat sauce, covered with aluminum foil.

Bake at 350 degrees for about 30 minutes. Remove foil, bake about 10 minutes longer until lightly browned. Allow to stand 15 minutes (important!) before cutting for easier handling. Freezes beautifully.