6 c. spaghetti sauce
8 oz. lasagna noodles, uncooked
4 c. Ricotta or cottage cheese
2 c. (8 oz.) shredded Mozzarella cheese
1/4 c. grated Parmesan cheese
4 eggs (beaten)
1 tbsp. parsley
1 tsp. salt
1/4 tsp. pepper
Garlic powder
Italian seasoning

Cook ground beef or sausage is optional.

Heat spaghetti sauce in saucepan and set aside. Mix together Ricotta, Mozzarella, Parmesan, eggs, parsley, salt, pepper, garlic powder and Italian seasoning for filling.

Pour 3/4 cup sauce on bottom of a 13 x 9 x 2 inch pan; arrange layer of UNCOOKED lasagna (about 4 noodles) over sauce. Spread 3/4 cup sauce over noodles, 1/3 of the cheese filling and additional 1/2 cup sauce.

Repeat layers of lasagna, sauce, cheeses, and sauce twice, gently pressing lasagna noodles into cheese mixture below.

Top with layer of lasagna and remaining sauce. Sprinkle with additional Parmesan cheese and Italian seasoning, if desired.

Bake covered with foil at 375 degrees for 50 minutes or until hot and bubbly. Remove foil and bake about 10 minutes longer. Let stand for 10 minutes. Cut and serve.

Lasagna will expand during cooking to fill the empty spaces.