Cheese Lasagna

• 1 (16 ounce) package lasagna noodles
• 4 cups ricotta cheese
• 1/4 cup grated Parmesan cheese
• 4 eggs
• salt and pepper to taste

• 1 teaspoon olive oil
• 3 cloves garlic, minced
• 1 (32 ounce) jar spaghetti sauce
• 1 teaspoon Italian seasoning
• 2 cups shredded mozzarella cheese

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.
2. In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
3. In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
4. Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.