16 oz. lasagna noodles (uncooked)
4 c. Sorrento Ricotta cheese
2 c. Sorrento Mozzarella cheese, shredded
1/4 c. grated Parmesan cheese
4 eggs
3 1/2 c. spaghetti sauce (about 32 oz. jar)

Cook pasta according to package directions and drain. Lay flat to cool. Heat oven to 350 degrees and in large bowl combine Ricotta and Parmesan with eggs, salt and pepper to taste. Spread 1 1/2 cup spaghetti sauce over pasta. Layer pasta and Ricotta cheese filling on top; cover with pasta, remaining sauce and Mozzarella cheese (shredded). Bake 45 minutes or until bubbly. Makes 8 to 10 servings.