Preheat oven to 375°F (190°C).

In a bowl, mix ricotta cheese, eggs, salt, pepper, and 1/3 cup grated Romano cheese until well combined.

Bring 4 quarts of salted water to a boil in a large pot.

Add a tablespoon of oil to the boiling water.

Cook lasagna noodles for 15 minutes until al dente.

Drain the lasagna noodles and let them cool.

In a baking dish, spread a thin layer of lasagna sauce.

Arrange a layer of lasagna noodles over the sauce.

Spread half of the ricotta cheese mixture over the noodles.

Layer half of the sliced mozzarella cheese over the ricotta.

Pour half of the remaining lasagna sauce over the mozzarella.

Repeat layers of noodles, ricotta mixture, mozzarella, and sauce.

Top with remaining lasagna noodles and remaining lasagna sauce.

Sprinkle with additional grated Romano cheese.

Bake for 60-70 minutes, or until bubbly and golden brown.

Let rest for 10 minutes before serving.