2 15 ounce containers of Ricotta Cheese (can substitute cottage cheese)
4 cups shredded mozzarella cheese
1 t dried basil
1/2 t each of salt and pepper
1/2 cup shaved Parmesan cheese
5-6 cups prepared spaghetti sauce (use your own or 2 24 ounce jars of your favorite store bought variety)
12 ounce box of lasagne noodles, prepared according to package directions
Boil pasta according to package directions adding salt and a tablespoon of olive oil to the boiling water (the oil will prevent the noodles from sticking together).
Meanwhile, mix the ricotta, basil, salt and pepper in a bowl until well combined.
Scoop a small amount of sauce into the bottom of your lasagne dish to prevent the noodles from sticking to the dish.
When noodles are done, layer 1/2 cup sauce, 1/2 cup shredded mozzarella cheese, and 1/2 cup ricotta cheese mixture, in that order until there is one layer of noodles left. Top the lasagne with the last bit of noodles, top with sauce and Parmesan cheese.
Cover with foil and bake at 375 for 30 minutes. Uncover and let bake for another 10-15 minutes or until the top layer of cheese is melted and bubbly.
Let the lasagne sit for 5 to 10 minutes to allow it to set up.
One Year Ago...