1Use a large lasagna pan or 2 9x13 baking dishes.
I have a HUGE lasagna pan, so I use it. Next time I make lasagna, I'm going to weight it!
2Make spaghetti sauce (with or without the veggies) as per my page. Spaghetti Sauce sorta scratch
Mix the cheeses and eggs, reserving 1 cup of Parmesan for the top.
3Begin building the lasagna starting with the sauce, noodles, cheese mixture, noodles, ultimately ending with cheese mixture. Sprinkle remaining Parmesan cheese on top.
4Cover with foil and bake at 350. For a deep lasagna pan, 1 1/2-2 hours, for 2 9x13 pans, 1 hour. Remove the foil and let the cheese brown for the last 10 minutes. Let the lasagna rest for about 20 minutes before serving.
5This freezes well before or after baking. I normally bake first, then make individual containers for the freezer.
You can make this in smaller disposable baking pans for shut-ins or to freeze and bake at a later time. If you use the disposable containers, place them on a cookie sheet when you bake them.