Ingredients:
15 ounces ricotta cheese
1 1/4 cups parmesan cheese
1/2 cup of chopped fresh basil
1 eggs, slighty beaten
1/2 teaspoon salt
1/2 teaspoon pepper
9 -12 fresh lasagna noodles (whole foods or trader joe’s) or 9 -12 no-boil lasagna noodles
2 -4 cups mozzarella cheese ( depending on how much you like)
1 (32 ounce) jars your favorite marinara sauce ( 2jars if using no boil noodles, I prefer Rao’s or Emeril’s eggplant based sauce)
Directions:
Preheat oven to 375.
Mix, ricotta, 1 cup parmesan, egg, salt, pepper, and basil until well blended and creamy.
Layer sauce on bottom of lasagna pan, 3 noodles, thin layer of ricotta mix (approx. 3 tablespoons per noodle), mozzarella, and sauce.
Repeat layers till last 3 noodles.
Top last noodles with remaining sauce, mozzarella, and parmesan.
For fresh noodles, cook 25 minutes, remove foil and cook 15 more, cool for 10.
For no boil noodles, cook for about 1 hour, remove foil, cook till browned (5-10 minutes) cool for 10.
Servings: 9
Time preparation: 20 min.
Time total: 80 min.