1 (1 lb.) box lasagne noodles
1 (12 oz.) pkg. Mozzarella cheese
1 (15 oz.) container Ricotta cheese
2 eggs
1 tbsp. snipped parsley
3 tbsp. Romano grated cheese
2 qts. commercial spaghetti sauce
1/2 lb. ground beef
13 x 9 x 2 inch casserole dish

MEAT SAUCE: Brown meat, season with salt and pepper, add sauce and cook slowly for about 15 minutes.

CHEESE FILLING: Shred Mozzarella cheese, reserve 1 cup. Mix all cheese, eggs, parsley together. Season with salt and pepper. Blend well.

Cook Lasagne noodles in 6 quarts boiling salted water. Add 1 tablespoon of salad oil. This will prevent noodles from sticking. Cook for 15 minutes, turn off heat and add 1 cup of cold water. Drain well. In casserole dish spread 1 cup sauce, then a layer of noodles (about 6), 1/2 of the cheese mixture, spreading evenly, and 2 cups of sauce. Repeat ending with one layer of noodles, sauce and sprinkle with reserved Mozzarella cheese. Bake in 350 degree oven for 30 minutes, or until cheese is melted. Remove from oven and let stand for 10 minutes. Serve with additional grated cheese and sauce.