• Preheat the oven to 375F degrees.
• Put the Lasagna noodles in a big enough pan so that they can be submerged in water. Do not break them.  Cook them until they are flexible, but not fully cooked (some call this al dente)
• Drain the water from the noodles when they are al dente.

Cheese Mix

• In a bowl, mix together the eggs, ricotta cheese, half bag of mozzarella, Parmesan cheese and parsley.

Ground Beef

• Cook the ground beef until browned and add the jar of tomato sauce and oregano/Italian seasoning and allow to heat up.  Mix up the sauce mix and bring to simmer, remove from heat.

Assembly

• In your baking pan, put down a layer of meat sauce on the bottom (to keep the noodles from sticking), a couple Tablespoons full.
• Take a noodle and lay flat on a cutting board. Take about 2 tablespoons of the cheese mixture and spread it on the noodle.(use less to stretch the cheese mixture to make more, or just make more cheese mix!)
• Roll the noodle up so it looks like shredded wheat or a round bale of hay.
• Place the noodle into the pan and repeat until all the lasagna noodles are filled or you run out of space or cheese mix. Push the noodles together more if you run out of space.
• Add a layer of meat sauce on top of the noodles.
• Take the meat sauce and pour it on top of the noodles evenly to keep them moist while cooking.
• Take left over cup of mozzarella cheese and spread it on top of the sauce.
• You can spread a little Italian seasoning on top of the cheese.
• Place pan in the oven and bake until cheese is golden brown, 30-35 minutes.