Preheat the oven to 350°F (175°C) and lightly grease a 13×9 inch baking pan.
In a large bowl, combine the ricotta cheese, eggs, 1/2 cup grated Parmesan, parsley, and 1 cup of the shredded mozzarella; stir until evenly mixed.
Spread 1 1/2 cups of spaghetti sauce over the bottom of the prepared pan.
Place four lasagna noodles in a single layer over the sauce (fit them lengthwise; break one if needed to fit the width).
Spoon about one-third of the ricotta mixture over the noodles and spread gently. Top the cheese with 1 cup of sauce.
Repeat layering: noodles, one-third of the cheese mixture, and 1 cup sauce. Add a final layer of noodles, top with the remaining sauce, and sprinkle with the remaining 1 cup mozzarella.
Cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and bake an additional 10 minutes until the cheese is melted and bubbly.
Remove from the oven and let the lasagna stand for 10 minutes before serving.
