1 lb. lean ground beef
1/2 - 1 c. chopped onion
6 c. (48 oz.) prepared spaghetti sauce
1 tsp. crushed oregano
1 tsp. crushed basil
1 (30 oz.) container Ricotta cheese
4 c. (16 oz.) shredded Mozzarella cheese
8 oz. lasagna noodles, cooked and drained
1 1/4 c. (5 oz.) grated Parmesan and Romano cheese
4 eggs
Salt and pepper to taste

In a large saucepan, brown meat and onion. Drain fat. Stir in sauce and seasonings. Set aside.

Combine Ricotta, 3 cups shredded Mozzarella, 1 cup grated cheese and eggs in a large bowl. Mix thoroughly and set aside.

Spread one cup meat sauce in bottom of 13x9 inch baking dish. Then layer four noodles, cheese mixture and meat sauce. Repeat layering once, reserving 1 cup meat sauce. Top with remaining four noodles, remaining meat sauce and remaining 1/4 cup grated cheese. Cover with foil and bake 50 minutes in 350 degree oven. Remove foil, top with remaining shredded Mozzarella and return to oven until cheese melts. Remove from oven and let stand 10 minutes before cutting. Serve with salad and garlic bread. Serves 8-10.