Easy Classic Lasagna

• 1 (1 lb.) pkg. Creamettes lasagna (uncooked)
• 1 (15 or 16 oz.) container Ricotta cheese
• 1/2 c. grated Parmesan cheese
• 2 eggs
• 1 lb. bulk Italian sausage, cooked and drained
• 2 (26 oz.) jars Classico DiNapoli (tomato and basil) pasta sauce
• 4 c. (1 lb.) shredded Mozzarella cheese
• chopped parsley

1. Preheat oven to 350u0b0.
2. Cook lasagna noodles as package directs.
3. In bowl, combine Ricotta, Parmesan cheese and eggs; mix well.
4. On bottom of a 15 x 9-inch greased baking dish, spread 1/2 cup pasta sauce.
5. Top with half each of the lasagna noodles, Ricotta cheese mixture, sausage, pasta sauce and Mozzarella. Repeat layers.
6. Top with parsley.
7. Cover; bake 1 hour or until hot and bubbly.
8. Uncover; let stand for 15 minutes before serving. Refrigerate leftovers.

creamettes lasagna, ricotta cheese, parmesan cheese, eggs, italian sausage, tomato, mozzarella cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=282981 (may not work)