- 1 quart of red sauce
- 32 oz ricotta (Galbani, whole milk is my preference)
- 2 eggs
- 1/2 tsp of salt
- Dry parsley
- 1 lb shredded mozzarella (you can sub in 8 oz of fontina for some added richness)
- 1 lb dry lasagna noodles
- Shredded pecorino or parmesan
Prepare the ricotta mixture by whisking in the eggs, salt and dry parsley. Par cook the lasagna noodles just shy of al dente. Rinse with cool water and coat with olive oil.
Add a layer of sauce to the bottom of a 9×13 baking dish. Lay out pasta sheets to cover the bottom of the pan, slightly overlapping. Then layer heaping tablespoons of ricotta and spread out over the pasta. Add shredded mozzarella, fontina and pecorino. Add another layer of sauce. Continue to layer: sauce, pasta, ricotta, shredded cheeses. For the top, add the pasta, then sauce, then the shredded cheeses on top.
Bake at 350 degrees for 30-40 minutes until bubbling and top has browned. Lasagna will need to rest for 15-20 minutes to set up and become more set.
*Note: You can also layer in cooked vegetables like spinach or zucchini, or cooked meat like Italian sausage.