This is a crowd-pleaser, full of meat and cheese. For a complete meal, serve with a green salad and garlic bread. Leftovers can be wrapped in individual portions and frozen for 1 month.

1. Preheat oven to 350°F. Oil a lasagna (baking) pan and spread 1 cup tomato sauce on the bottom. Mix the remaining tomato sauce with the cooked ground beef. Set aside.

2. Cook the lasagna noodles in boiling water. (Be sure to take them out before they are completely done — about 1 minute before package instructions suggest — so they don't overcook when you bake the lasagna.) Place one layer of noodles over the sauce layer in the pan.

3. In a bowl combine the eggs, ricotta, and 1 cup mozzarella cheese until well blended. Stir in the parsley and salt and pepper to taste.

4. Spread half of the ricotta mixture over the noodles in the pan. Top the ricotta with a layer of noodles. Ladle 2 cups of the meat sauce over the noodles; top with another layer of noodles.

5. Spread the remaining ricotta mixture over the noodles. Top with the last of the noodles. Ladle the remaining meat sauce over the noodles.

6. Scatter the remaining mozzarella cheese over the sauce; sprinkle it with the Parmesan cheese. Bake for 1 hour and 25 minutes.