16 oz. lasagna macaroni
2 lbs. Ricotta cheese
1/2 lb. shredded Mozzarella cheese
1/4 c. grated Parmesan cheese
2 eggs
32 oz. jar tomato sauce (spaghetti)

Cook pasta according to package directions; drain. Lay flat on wax paper to cool.

Heat oven to 350 degrees F. In large bowl, combine Ricotta and Parmesan cheese with eggs, salt, pepper and garlic to taste.

Spread 1/2 cup spaghetti sauce in bottom of 13x9 inch baking dish. Cover bottom with pasta, overlapping edges slightly. Spread 1/2 Ricotta cheese filling over pasta, top with a layer of pasta.