4-Cheese Lasagna - cooking recipe

Ingredients
    Cheese Mixture
    15 ounces ricotta cheese
    12 ounces mozzarella cheese, shredded
    1 package provolone cheese
    2 eggs
    1 tablespoon parsley
    1/2 teaspoon salt
    1/2 teaspoon pepper
    Lasagna
    1 package no-cook lasagna noodle
    olive oil
    32 ounces spaghetti sauce
    parmesan cheese, grated
Preparation
    Preheat oven to 350 degrees.
    Shred provolone (can use salad shooter).
    Combine all the cheese mixture ingredients and mix well.
    Oil bottom of a 13\" x 9\" x 2\" pan with a thin layer.
    Add 1/3 cup spaghetti sauce (ladle-full) to bottom of the pan.
    Place 3-4 noodles across bottom of the pan.
    Cover with cheese mixture (about 3 tablespoons per noodle) and spread.
    Add 1/3 cup of spaghetti sauce and repeat until top of pan is almost reached.
    Add noodles and then add spaghetti sauce on top.
    Cover with grated parmesan cheese.
    Cover pan with aluminum foil, shiny side down.
    Follow baking direction on back of no-cook lasagna box.

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