| 1 box | BARILLA Oven Ready Lasagne |
| 2 jars | BARILLA Marinara Sauce |
| 2 | eggs |
| 1 container (15 ounces) | ricotta cheese |
| 1 pound (16 ounces) | shredded mozarella cheese |
| 1/2 cup | freshly grated Parmigiano Reggiano cheese |
| 4 ounces | Genoa salami, chopped |
PREHEAT oven to 375°F.
BEAT eggs in medium bowl. Stir in ricotta cheese, 2 cups mozzarella cheese, and Parmigiano-Reggiano cheese.
TO ASSEMBLE: Spread 1 cup Sauce in 13x9-inch baking dish; top with 4 lasagne sheets, overlapping slightly and leaving about ½-inch at the ends of dish. Spread 1/3 cup ricotta cheese mixture over lasagne sheets; top with 1 cup mozzarella cheese and half of salami. Top with 1 cup Sauce and 4 lasagne sheets. Spread 1/3 cup ricotta mixture and 1-1/2 cups Sauce over lasagne sheets. Top with 4 lasagne sheets, remaining ricotta mixture, remaining salami, and 1 cup sauce. Layer last 4 lasagne sheets, remaining sauce and remaining mozzarella cheese. Cover with foil; bake 50 minutes or until thoroughly heated. Uncover, continue baking 5 minutes. Let stand 10 minutes before serving.
Substitute BARILLA Basilico Sauce for Marinara Sauce.