Step 1

In a large stock pot, add olive oil and salt to 5 quarts of water. Cover and bring to a boil over high heat.

Step 2

Add lasagna noodles, do not press into the water.  Let cook for a minute until the bottoms of the noodles are soft, then press into the water.

Step 3

Return water to a boil, reduce heat to medium, and cook noodles until just tender – 7 minutes.

Step 4

Remove from heat. Do not drain.

Step 5

Place pot in the sink and add cold water to the hot water until water in the pot is cool.

Step 6

Combine the ricotta cheese, mozzarella, parmesan, and eggs in a large bowl. Mix until thoroughly blended.

Step 7

Preheat oven to 350° F.

Step 8

Spray a large casserole dish with non-stick vegetable spray.

Step 9

Layer three paper towels on a flat surface.

Step 10

Remove one of the cooked lasagna noodles from the pot and place on the paper towels.  Dry the noodle with another paper towel.

Step 11

Place approximately 3 tablespoons of cheese mixture on the noodle. Spread with a spatula or knife until the cheese covers the entire noodle, leaving around 2 inches at the bottom.

Step 12

Roll the noodle from the top, ending with the cheeseless portion of the noodle.

Step 13

Place roll in pan, seam side down. Repeat with remaining noodles.

Step 14

Pour sauce over lasagna rolls, making sure to cover all the rolls with sauce.

Step 15

Bake covered for 45 minutes.

Step 16

Remove from oven and top the rolls with additional cheese.

Step 17

Return to oven and bake uncovered, for an additional 15 minutes.

Step 18

Serve hot.