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

Cook pasta according to package directions. Drain, lay flat on foil to cool. Heat oven to 350 degrees. In large bowl, combine ricotta and Parmesan cheese with eggs, salt and pepper to taste. Spread 1/2 cup spaghetti sauce in bottom of 13 x 9 inch baking dish. Cover bottom with pasta overlapping edges. Slightly spread one half ricotta cheese filling over pasta top with a layer of pasta and remaining ricotta cheese filling on top. Cover with pasta, remaining sauce and shredded Mozzarella cheese. Bake 45 minutes or until bubbly. 8 to 10 servings.