Lasagna (Melissa)

8 oz Lasagna, uncooked
15 oz Ricotta cheese
2 Cups Mozzarella cheese, divided
½ Cup Parmesan cheese
2 Eggs, lightly beaten
52 oz pasta sauce
1 lb ground beef (or Italian sausage)
1 tsp parsley flakes

Preheat oven to 350 degrees.  In medium bowl, combine Ricotta cheese, 1 cup Mozzarella cheese, Parmesan cheese, and eggs.  Mix well.  In separate bowl, add browned meat to pasta sauce.  Mix well.  Spread 1 cup of meat-sauce mixture in 9”X13” pan.  Place 1/3 of the uncooked Lasagna noodles over sauce.  Spread ½ of the cheese mixture over noodles, top with 1/3 of meat-sauce mixture.  Repeat layering.  Top with remaining noodles and meat-sauce mixture.  Cover with foil.  Bake 55 minutes.  Uncover, sprinkle with reserved Mozzarella cheese and parsley flakes.  Bake an additional 5 minutes, or until cheese is bubbly.  Let stand 15 minutes before cutting and serving.