Lasagna

Lasagna is always a favorite in this house. If it is a birthday, holiday, or special occasion there is a good chance lasagna will be served to the Greene guests. My mother-in-law, Ann Greene, taught me the skill of creating a good lasagna. I am sure you will enjoy this too!
You will need to start with a pan of your favorite sauce that includes a minimum of two pounds of meatballs cooked and ready to serve.

1 pound box of lasagna noodles (cooked)
2 -3 cup bag of shredded mozzarella or italian cheese mix
2 large eggs
3/4 cup Parmesan cheese (plus extra for serving and to sprinkle over top)
15 oz ricotta cheese
1 teaspoon salt

Combine eggs, 3/4 cup Parmesan cheese, ricotta cheese and salt.
Remove some meat balls from sauce and mash with a fork.
In an 18 x 9 pan cover the bottom of the pan with a thin layer of sauce and start laying
noodles, ricotta mixture, meatballs, mozzarella cheese repeating for approximately 4  layers (depending on the depth of the dish) until dish is full and ending with noodles. Top with a thin layer of sauce and sprinkle with Parmesan cheese.

Cover dish with foil and bake in an oven preheated to 350 degrees for one hour.
Allow lasagna to sit at room temperature for 15 minute before cutting into serving pieces.
Serve with the remaining sauce and meatballs.