In a separate bowl, combine ricotta cheese with the parmesan and 8 ounces of the mozzarella cheese. Use a spatula to divide the cheese mixture into four parts in the bowl by marking the top.
Spread ½-3/4 cup of the pasta sauce over the bottom of a 9x13" pan.
Lay three lasagna noodles on top of the sauce and spread ¼ of the cheese mixture over the noodles followed by another cup of sauce.
Continue this same process with three more layers and top with the remaining noodles. Spread sauce over the top noodles followed by the remaining mozzarella cheese and dried parsley.
Cover pan with foil and bake for 45 minutes. Remove foil and continue to bake and additional 5-10 minutes or until the cheese starts to brown and the lasagna is bubbly.
Allow to cool for at least 10 minutes before cutting and serving.