Categories: Lasagna, Italian 
      Yield: 15 servings 
  
      1 pk Creamette Lasagna, uncooked 
      1 cn Ricotta cheese 
    1/2 c  Grated Parmesan cheese 
      2    Eggs 
      1 lb Bulk Italian sausage, cooked 
           -and drained 
      2 cn Classico Di Napoli (Tomato 
           -& Basil) Pasta Sauce 
      4 c  Shredded mozzarella cheese 
           Chopped parsley 
  
  Preheat oven to 350'F. Cook lasagna noodles as package directs. In 
  bowl, combine ricotta, Parmesan cheese and eggs; mix well. On bottom 
  of 15x9" greased baking dish, spread 1/2 cup pasta sauce. Top with 
  half each of the lasagna noodles, ricotta cheese mixture, sausage, 
  pasta sauce and mozzarella. Repeat layering. Top with parsley. Cover; 
  bake 1 hour or until hot and bubbly. Uncover; let stand 15 minutes 
  before serving. Refrigerate leftovers.