Preheat your oven to 375°F (190°C). In a large bowl, beat the eggs, then combine them with the ricotta cheese, two cups of shredded mozzarella cheese, and the parmesan cheese (if using). If you prefer not to use parmesan, simply add extra mozzarella cheese instead. Mix everything until well blended and set aside. I like to use parmesan for a richer flavor, but it's great either way!

Make sure your ground beef or sausage is already cooked. Open the jars of spaghetti or pasta sauce and have them ready for layering. I often simmer the cooked meat briefly with a little of the pasta sauce to infuse extra flavor, but this is optional.

In a 13x9x3-inch baking pan, spread 1 cup of pasta sauce over the bottom. Place 4 uncooked lasagna noodles on top (they will overlap). Add one third of the ricotta cheese mixture from Step 1. Top with half of the cooked meat from Step 2, then sprinkle 1 cup shredded mozzarella cheese on top, followed by 1 cup of pasta sauce. For the next layer, add 4 uncooked noodles, half of the remaining ricotta cheese mixture, and 1.5 cups of sauce. For the final inside layer, add 4 more uncooked noodles, the rest of the ricotta cheese mixture, the remaining cooked meat, and 1 cup of sauce.

For the top layer, arrange 4 uncooked lasagna noodles over the last assembled layer. Pour the remaining pasta sauce evenly over the top, then sprinkle the remaining 1 cup of mozzarella cheese. Cover the pan tightly with foil and bake in the preheated oven for 50-60 minutes. Remove the foil and continue baking for about 5 more minutes, or until the cheese on top is bubbling and melted. I recommend letting the lasagna stand for 15 minutes before cutting; this makes serving much easier.

Let the lasagna cool for at least 15 minutes so it sets nicely and is easier to slice. Garnish with chopped parsley before serving for a fresh, vibrant touch. If you want to elevate the flavor, I like to sprinkle a little extra parmesan and fresh black pepper over the top just before serving.