Justine's Lasagna

6 cups tomato sauce (make own or jar sauce)
1 lb. shredded mozzarella cheese
1 lb. grated or shredded parmigiano reggiano cheese
1 large (16 oz.) container ricotta cheese (you choose fat content)
2 eggs
1 bunch flat leaf parsley, tops cut off and finely chopped
1/2 teaspoon. salt
1 teaspoon. pepper
Dash of cinnamon
1 lb. no-boil lasagna noodles

Preheat oven to 350. Heat tomato sauce to medium heat. In a small bowl, beat the eggs lightly. In a large bowl, empty the container of ricotta cheese, then fold in the beaten eggs. Add chopped parsley, salt, pepper and dash of cinnamon. Stir together until all combined.

In a 9x12 baking dish (deep sided is best), ladle enough tomato sauce to coat the bottom of the pan. Lay down four lasagna noodles side by side over the sauce. Place dollops of the ricotta mixture on the noodles and spread to cover. Generously lay mozzarella, then parmigiano over the ricotta mixture, then cover with a helping of sauce. Noodles next, then repeat layers until all noodles used up. End with more sauce and top with remaining shredded cheeses. Cover with aluminum foil and bake at 350 for about 45 minutes. Remove foil for last 2-3 minutes. Remove from oven and let cool for 5-10 minutes before cutting into squares and serving.