Classic Lasagna - cooking recipe

Ingredients

1/2 lb. Mozzarella or Monterey Jack cheese, shredded
2 lb. Ricotta cheese
2 eggs
1 (1 lb.) box lasagna
2 Tbsp. fresh parsley, minced
6 to 8 oz. Parmesan-Romano cheese, grated
salt and pepper to taste
2 qt. Meat Sauce (recipe follows)

Preparation

Beat with rotary beater or fork Ricotta cheese, eggs, parsley, salt and pepper until well blended; set aside.
Cook lasagna noodles 20 minutes according to package directions in salted water with 2 tablespoons oil (to keep strips from sticking together). Drain in colander, then turn back into pan of cold water for a few minutes, making it easier to handle strips.
Doesn't matter if strips break; they can be used.
Drain again.
Not to assemble.