Directions: Combine ingredients for meatballs and form small balls. In a large saut, pan, brown the meatballs, until cooked through. Drain off oil. Add 2 cups of spaghetti sauce and let simmer. Boil lasagna noodles with 3 T. olive oil. Remove and drain. Set aside. For cheese mixture, mix the ricotta cheese with the beaten eggs, sugar, salt, pepper and parsley until smooth. In a large rectangular baking dish, pour a ladle of spaghetti sauce and spread on the bottom of the pan. Sprinkle with parmesan cheese. Layer pasta evenly to form a complete cover for bottom of the pan. Space the meatballs in rows of three across the width of the pan. Alternate spacing so that meatballs are evenly spaced. Use approximately 20 meatballs per layer. For 2 or 3 layers, you will need about 50-70 meatballs. In between the meatballs, drop spoonfuls of the ricotta mixture and spread evenly. Sprinkle on mozzarella. Spoon spaghetti sauce evenly over all. Sprinkle with parmesan. Begin another layer of pasta and repeat steps above. Finish with one layer of pasta on top of sauce. Sprinkle with mozzarella, an even covering of sauce and then parmesan cheese. Cover tightly over last layer with foil. Place lasagna on a cookie sheet to catch drippings. Bake at 350 degrees for one hour. Remove and place on cooling rack for 1 hour before uncovering and serving. To serve, cut into squares.