3 lbs. Ricotta cheese
1 lb. Mozzarella cheese
1 c. imported Romano cheese
6 eggs
Spaghetti sauce made with loose ground beef
Box of lasagna

Drain Ricotta cheese well with cheese cloth or paper towel. Put in large bowl. Next in another bowl, grate Mozzarella cheese. Add all but 1 cup (to top lasagna) to Ricotta cheese. Next add 1 cup imported Romano cheese and six eggs. Mix well. Now par-boil lasagna; drain and set on wax paper. Take a 9 x 13 inch baking pan generously cover with spaghetti sauce, layer of lasagna, next cheese mixture; repeat 2 times, ending with sauce topped by Mozzarella you saved. Bake at 350 degrees for 1 hour. Let stand 15 minutes and serve.