Make Mueller's No-boil Classic Lasagna by combining 1 15 ounce container of ricotta cheese with 1 cup mozzarella cheese, 1/2 cup Parmesan cheese and 2 lightly beaten eggs in a large bowl, stirring thoroughly. In a skillet pan, brown and drain 1 pound of ground beef or Italian sausage. In another bowl, combine the cooked beef with 6 1/2 cups of your choice of pasta sauce.
Preheat the oven to 350 degrees Fahrenheit. Spread 1 cup of the meat sauce into the bottom of a large baking dish. Remove 1/3 of uncooked lasagna noodles from packaging, and arrange noodles over meat sauce. Spread half of the cheese mixture over the dry noodles, and top with 1/3 of the meat sauce. Repeat layers until 1/2 package of lasagna noodles and meat sauce are used. Cover the baking dish with aluminum foil, and bake for 55 minutes.
Remove the aluminum foil, and sprinkle the top with 1 cup mozzarella cheese and 1 teaspoon parsley flakes. Bake, uncovered, an additional five minutes. No-boil noodles work well in classic lasagna recipes because they are thinner than regular lasagna noodles. Less pasta between layers equals more flavor, and no-boil noodles absorb excess liquid as the dish bakes.