1 box lasagna noodles
2 jars Ragu sauce
1 lb. ground meat
1 lb. Mozzarella, shredded
1 lb. Monterey Jack, shredded
4 oz. cream cheese
1 lb. Ricotta
2 eggs
1 tsp. Italian seasoning
1/2 c. Parmesan cheese

Boil noodles according to directions on box. Run under cold water, lay out on paper towels to remove excess moisture. Brown ground meat and add to sauce. Beat eggs, mix eggs, seasoning and small chunks of cream cheese with Ricotta cheese.

Spread small amount of sauce on bottom of 9 x 13 inch pan. Overlap noodles to layer bottom of pan. Dollop large spoonfuls of Ricotta cheese mix over noodles. Spread sauce generously over Ricotta cheese layer.

Sprinkle generously Monterey Jack cheese over sauce layer. Repeat layers starting with noodles, ending with Mozzarella and Jack cheeses. Sprinkle Parmesan cheese on top. You will have some noodles and sauce leftover.

Bake in 400 degree oven until bubbly and golden brown places show on top, about 1 hour. Cool slightly before serving.