16 oz. lasagna, uncooked
4 c. (2 lb.) Sorrento ricotta cheese
2 c. (8 oz.) Sorrento Mozzarella cheese, shredded
1/4 c. grated Parmesan cheese
4 eggs
3 1/2 c. (about 32 oz. jar) spaghetti sauce, divided

Cook pasta according to package directions; drain. Lay flat on foil to cool or cool with cold water and drain. Heat oven to 350 degrees. In large bowl, combine ricotta and Parmesan cheeses with eggs, salt and pepper to taste. Spread 1/2 cup spaghetti sauce in bottom of 9x13 inch baking dish. Cover bottom with pasta, overlapping edges slightly.

Spread 1/2 Sorrento ricotta cheese filling over pasta; top with a layer of pasta. Spread 1 1/2 cups spaghetti sauce over pasta; layer pasta and remaining Sorrento ricotta cheese filling on top. Cover with pasta, remaining sauce and Sorrento Mozzarella cheese, shredded. Bake 45 minutes or until bubbly. 8 to 10 servings.