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Start by browning 1 lb. of Italian sausage. Drain off the fat and set aside. While the sausage is cooking, you can also boil the lasagna noodles according to the instructions on the box.
In a large bowl, mix a quart of ricotta, 2/3 of a large bag of shredded mozzarella, about a handful of fresh chopped parsley, some garlic salt, and a good handful of grated Parmesan. Mix it up and taste it; add more seasoning to taste--I like to add in some pepper, my mom doesn't. Once you've got it flavored how you like, add in the Italian sausage and 4 eggs. Stir well.
Now comes the layering. Get yourself a jar of your favorite spaghetti sauce, and pour a little into the bottom of a 9X13 pan. Then put a layer of the noodles, then a layer of the cheese filling, then splash a little more spaghetti sauce on there (I use a pastry brush to smear the sauce around), then noodles, cheese, sauce, noodles, cheese, sauce, noodles. Now you're almost done! Pour the remaining sauce over the top, sprinkle with the remaining mozzarella, and cover the whole thing with foil. Pop it in the oven at 400 degrees for about 45 minutes or until the cheese seems set instead of runny.
I like to serve it with a bag'o'salad (caesar usually) and a nice loaf of garlic bread.