1 lb. ground beef
3 1/2 c. spaghetti sauce (32 oz. jar)
16 oz. lasagna noodles, uncooked
4 c. Ricotta cheese
2 c. shredded Mozzarella cheese
1/4 c. grated Parmesan cheese
2 eggs
1 tbsp. chopped parsley
1 tsp. salt
1/4 tsp. ground black

In large skillet, brown meat; drain. Stir in sauce, simmer 10 minutes. Meanwhile, cook pasta according to package directions, drain. Cool in single layer on foil.

In large bowl, combine Ricotta, 1 1/2 cups Mozzarella and Parmesan cheeses, eggs and seasonings. Pour about 1/2 cup meat sauce on bottom of 13"x9" baking dish. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread on a third of cheese filling over pasta, cover with about 1 cup of meat sauce. Repeat layers of pasta, cheese mixture and meat sauce twice. Top with layers of pasta and remaining meat sauce. Sprinkle with remaining 1/2 cup Mozzarella cheese and Parmesan cheese, if desired. Cover with foil.

Heat oven to 350 degrees. Bake 45 minutes or until hot and bubbly. Remove foil, bake about 10 minutes or until lightly browned. Let stand 10 minutes before cutting. 10 to 12 servings.