Boil lasagna noodles per package instructions, or pre-cook shells 7 to 8 minutes.
Combine ricotta, eggs, mozzarella, parmesan cheese and parsley, and set aside. (Feel free to play fast and loose with amounts here: extra or a little less of anything is no big deal.)
Place about 1 cup of sauce in bottom of 9 x 13-inch glass baking dish.
Make a bottom layer of lasagna noodles, slightly overlapping, over the sauce. Spread cheese mixture over noodles. Make a top layer of lasagna noodles, slightly overlapping, over the cheese mixture. Completely cover noodles with sauce.
For Stuffed Shells
Stuff shells with cheese mixture. Line filled shells in pan on top of sauce. Completely cover filled shells with more sauce.
For either Lasagna or Stuffed Shells
Cover with foil but be sure foil is not touching sauce. Poke a few holes in foil to allow some steam to escape. Bake about 1 hour at 325°F. Remove foil and sprinkle extra mozzarella on top. Return to oven to melt cheese.
Allow to stand at least 15 minutes to firm up before serving.
Serve with extra sauce and parmesan cheese.
Easy, and always good. If you want to try making lasagna with uncooked noodles, put in more sauce and increase cooking time by 20 minutes to ½ hour. I tried making this with rice pasta once and it never really achieved the right texture. Your mileage may vary.