This week I made a big batch of meat sauce. You can find that recipe here.

For this lasagna, you can used jarred sauce (and add in your meat – using ground beef and/or Italian sausage), if you like. But, I do think that it is better with homemade sauce.

For the cheese mixture, I used three kinds of cheese: grated mozzarella, ricotta and grated parmesan (not the kind in a can, but actual grated parmesan).

To the cheese, I added one egg. You can add in some dried basil, as well, at this point. I didn’t, but wish I would have.

I used a large rectangular dish to make my lasagna. I wasn’t sure how many layers I would get – but, turns out that I had 3 layers of meat sauce, 2 layers of cheese mixture and 2 layers of noodles (and topped with additional cheese). My baking dish was pretty shallow, I would have loved to gotten another few layers – but, it was still delicious!

I did the layers in the following order:

• Meat sauce
• Noodles
• Cheese Mixture
• Meat sauce
• Noodles
• Cheese Mixture
• Meat Sauce

I reserved some of the grated mozzarella to put on the top. I also sprinkled on some grated parmesan and even a little of the parmesan in a can for added flavor.

For my recipe, I chose to use the ‘oven ready’ noodles that you don’t need to pre-boil. I’ve actually read that you can use regular noodles in the same way, but I’m not sure.

Lasagna

4-5 cups of meat sauce (you can use jarred sauce and meat or my recipe for homemade meat sauce)
Up to 1 box of ‘oven ready’ lasagna noodles
3 cups grated mozarella cheese (reserve one cup for top)
1 cup grated parmesan cheese (reserve 1/4 cup for top)
1 15 oz container ricotta cheese
1 egg

• In a large bowl, combine the cheeses and the eggs (you can also add some dried basil, if you like)
• Begin layering in the following order: meat, noodles, cheese mixture
• When all layers are complete, top with remaining cheese
• Bake in a 400 degree oven, for 45 minutes