Difficulty: Easy - for beginners
Dietary guidance: v n
15 oz ricotta cheese
1/2 cup Parmesan cheese or Romano cheese
4 cups mozzarella cheese
Your favorite tomato sauce or see Corielle's famous tomato sauce (if using no-boil noodles add a cup of water to sauce)
Lasagna noodles (a good brand like Barilla, Hodgson Mill, or Gia Russo)
Refrigerated pesto sauce
Veggie add-in options Fresh spinach, sliced mushrooms, chopped eggplant, or zucchini. They can be mixed into sauce or worked into layers.
Preheat oven to 375*
If using regular noodles, boil them as directed with a dash of olive oil in the water to keep them from sticking to each other.
Beat eggs and mix in ricotta cheese, parmesan cheese and 1 cup mozzarella cheese. Set aside.
Spray a deep 9 x 13 pan with nonstick spray. Spread a layer of sauce into the pan.
Layer sheets of pasta, 1/3 of the ricotta mixture, 1 cup of mozzarella cheese and tomato sauce.
Layer sheets of pasta, 1/3 ricotta mixture, thin layer pesto sauce, 1 cup mozzarella cheese, and tomato sauce.
Layer sheets of pasta, last 1/3 ricotta mixture and tomato sauce.
Layer sheets of pasta, tomato sauce and remaining cup of mozzarella cheese.
If using no-boil noodles, cover with foil and bake for about 45-50 minutes. (consult package)
If using boiled noodles bake uncovered for 30 minutes.