Four-Cheese Lasagna

In a large bowl, combine the ricotta, 1/2 cup mozzarella, Parmesan and Romano cheeses, eggs, and parsley. Set aside.

In a large rectangular pan, soak the uncooked lasagna noodles in cold water for 10 minutes to soften slightly, then drain.

In a skillet, over medium heat, cook the ground meat until lightly browned and drain. In a large bowl, place the spaghetti sauce and stir the meat into the sauce. Heat the oven to 350 degrees F.

In an 12x8 inch glass baking dish, spread 1/2 cup sauce. Place 3 lasagna noodles side by side over the sauce. Spread 1/3 of the ricotta filling over the noodles. Spread 1 cup sauce over the filling. Repeat the layers with the remaining ingredients, ending with the sauce.

Cover tightly with foil and bake 1 hour. Remove the foil, top with the remaining mozzarella cheese, and bake 3 minutes until the cheese has melted. Remove from the oven and allow to stand at least 10 minutes before cutting. Serve.