Ingredients Needed:

16 oz. Lasagna Noodles

4 c (2lbs) Ricotta cheese

2 c shredded mozzerella cheese

1/4 c grated Parmesan cheese

2 eggs

4 T. chopped parsley

4 c. meat sauce

salt and pepper to taste

Directions:

Cook pasta according to directions. Drain, lay flat to cool or run under cold water. In large bowl, stir together Ricotta cheese, parsley, eggs, salt and pepper. Spread 1/2 cup sauce in bottom of 13x9 baking dish. Place four pasta strips overlapping edges. Spread one 1/3 of the cheese filling over pasta then spread mozzerella and Parmesean over the top. Spread over with sauce. Repeat layers twice. Cover with pasta and remaining sauce. Sprinkle with additional Parmesan. Cover with foil and bake for 30 minutes or until hot and bubbly. Remove foil and bake another 10 minutes until lightly browned. Let stand for 15 minutes before cutting. Makes 8 to 10 servings.

Accompany dish with crusty bread and a nice bottle of wine!