#2463 - No Boil Lasagna

(by Shirley McNevich)

1 - 32oz. ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 beaten eggs
2 - 26oz. jars pasta sauce (with or without meat--your choice)
12 uncooked lasagna noodles
spices to your taste (salt, pepper, oregano, garlic salt, etc.)

In a bowl add ricotta cheese, 1 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, and the beaten eggs--mix well. Add any spices you wish--stir until mixed. Grease a 9 x 13 baking dish. Spread 1 cup of the pasta sauce on the bottom of the baking dish. Place 4 lasagna noodles in a single layer over the sauce. Spread 1 cup of sauce over the noodles. Spread 1/2 of the ricotta cheese mixture over the sauce. Place 4 lasagna noodles in a single layer over the ricotta. Spread 1 cup of sauce over the noodles. Spread 1/2 of the ricotta cheese mixture over the sauce. Place the last 4 uncooked noodles over the ricotta mixture. Spread 2 cups of sauce over the top. Cover with foil and bake at 375 degrees for 1 hour. Remove from oven, remove the foil, spread 1 cup shredded mozzarella cheese and 1/4 cup Parmesan cheese over the top. Return to oven and bake at 375 degrees for 10 minutes or until cheese melts. Let the lasagna sit for 10 minutes before cutting. Serve lasagna with remaining pasta sauce.