While sauce cooks bring a large pot of water to a boil. Once boiled add plenty of salt and a few drops of olive oil. Add the lasagna noodles and cook until al dente. Drain noodles and carefully lay flat on baking sheets.
In a bowl combine ricotta cheese, eggs, 3 1/2 cups of shredded mozzarella and 2/3 cup of Parmesan cheese, handful of chopped parsley, salt & pepper to taste.
Spoon a large amount of ricotta cheese mixture onto lasagna noodle and spread out into a thin layer. Roll up tightly and repeat until all the noodles have been filled.
Spoon 2 cups of sauce onto the bottom of the baking dish. Transfer lasagna noodles to baking dish, seem side down. Sprinkle grated parmesan cheese over the top and then spoon meat sauce over the top. Evenly sprinkle remaining mozzarella cheese all over. Cover with tin foil and bake in oven for 30 minutes. Remove foil and continue to bake until cheese completely melts. Let cool minutes and serve.