1 package lasanga (or you can use manicotti)
Spagetti sauce ( I just use as much as I want.)
1 container (15oz) whole milk or part-skim ricotta cheese
4cups (16oz) shredded mozzarella cheese, divided
1cup (4oz) grated parmesan cheese, divided
1/4cup chopped fresh parsley (1 tablespoon dried) again, I just put as much as I want. I think it is just for looks anyway.
Cook the lasgna noodles per directions. ( I cook in a shallow frying pan. One that has high sides to hold the water in. That way they can lay flat.)
Preheat oven to 350F. Spray bottom of baking dish. In large bowl, beat eggs; stire in ricotta, 3 cups of the mozzarella, 3/4 cup of the parmesan and the parsley.
Spread some sauce on the bottom of baking dish.
Lay each noodle out and spread some of the mix on, then roll up the noodle. Arrnage the rolls in the baking dish.
Top with sauce and remaining cheeses.
Bake covered with foil until bubbly, about 45mins. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving.