16 oz. lasagna, uncooked
4 c. (2 lbs.) Ricotta cheese
2 c. (8 oz.) Mozzarella cheese, shredded
1/4 c. grated Parmesan cheese
4 eggs
3 1/2 c. (about 32 oz.) spaghetti sauce

Cook pasta according to package directions; drain. Lay flat on foil to cool. Heat oven to 350 degrees. In a large bowl, combine Ricotta and Parmesan cheeses with eggs. Salt and pepper to taste.

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