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This is one of the less than 10 recipes my mother was good at. I have tried many variations to get it just right and I think this one does the trick.

Start with Cheater Spaghetti Sauce

For the Lasagna:

The Cheese Blend:

2 Eggs, beaten
1 Pint Ricotta Cheese
1/2 cup Grated Parmesan Cheese
16 oz Italian 3 Cheese Blend shredded Cheese (2 8oz bags)

12 Dry Lasagna Noodles
1 Tblspn Course Salt (table salt will do)

Boil the lasagna noodles according to package directions. Salt the water. Drain noodles under cold water and set aside. You want them to dry out a little, but not so much that they stick together. If that happens, simply rinse with water and pat dry.

Spread 1 cup sauce on the bottom of a 9 x 13 inch casserole dish. This prevents it from sticking. Layer with 4 of the noodles, overlapping just a bit. If the noodles are too long, cut them so they lay flat.

Top the noodles with 1/2 of the ricotta cheese mixture, 1/3 of the Shredded Cheese, and 1/3 of the remaining spaghettie sauce. Layer 4 more noodles and top with the other 1/2 of the cream cheese mixture, 1/3 of the shredded cheese and 1/3 of the sauce. Top with 4 additional noodles, the rest of the spaghetti sauce, and the rest of the shredded cheese.

Bake, uncovered, at 375 degrees for 30 minutes. Let it rest for 10 minutes before slicing.

Serve with salad, bread, and copious amounts of wine.