Ingredients

The following ingredients have 10 Servings
  • 3 large eggs
  • 1 32-ounce container ricotta
  • ¾ cup finely grated Parmesan cheese (divided)
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • Coarse salt and freshly ground black pepper (to taste)
  • 5 cups Meat Sauce
  • 12 no-cook lasagna noodles ((see Note))
  • 1 ½ cups shredded mozzarella cheese
  • 1 ½ cups shredded Monterey Jack ((or add another 1 1/2 cups mozzarella))

Instruction

  • Preheat the oven to 375°F.
  • In a medium bowl, beat the eggs lightly. Add the ricotta, ½ cup of the Parmesan, oregano, basil, and salt and pepper, and stir to blend. Stir together the mozzarella and Monterey Jack in a bowl.
  • Ladle a little of the sauce onto the bottom of a 13x9-inch baking pan. Spread all 12 of the lasagna noodles with even amount of the ricotta mixture, laying them out on a counter. Place 4 ricotta-covered noodles into the pan, covering the bottom. Spoon over a generous 1 1/2 cups of the sauce, covering the ricotta mixture entirely. Evenly sprinkle over 1/3 of the shredded cheese mixture. Repeat until you have three layers. Sprinkle the remaining ¼ cup Parmesan over the top).
  • Cover the lasagna with tin foil (hint: spray one side with nonstick cooking spray and place that side down on top of the lasagna – when you remove it, the cheese won’t stick to the foil). Bake for 1 hour, removing the foil halfway through the cooking time so that the top gets bubbly and browned. You may wish to put a baking sheet (with sides) on the rack below the lasagna pan, to catch drips.
  • Let the lasagna sit for at least 15 minutes before cutting it, so that the pieces hold together better.