Gather your supplies. If you don't have fresh basil you can use 2 tablespoons dried basil.
Mix together ricotta, egg, basil, rosemary, pepper and 1 cup of the Parmesan in a medium sized bowl.
Spread 1/4 cup sauce at the bottom of your pan
Add three noodles on top of sauce and top each noodle with 3 tablespoons of the ricotta mixture.
Spread ricotta mix evenly
Sprinkle on one cup of mozzarella.
Spoon in 1 1/2 cups sauce and spread evenly .
Repeat steps 4 through 7 three more times.
For the final layer, lay down three noodles, top with remaining sauce, sprinkle on remaining mozzarella and 1/4 cup Parmesan cheese.
Cover your lasagna with tin foil. If you're feeling extra ambitious, you can put a teaspoon of olive oil on the foil and spread around with a paper towel to keep cheese from sticking to the foil.
Bake at 375 for 40 minutes.
Serve with a green salad and white wine and/or sparkling water!
- 2.0 Jars 24 oz tomato sauce (Barilla brand)
- 1.0 15 oz tub part skim ricotta
- 1.0 Pound shredded mozzarella cheese
- 1/4 Cup shaved Parmesan cheese
- 1.0 Package no boil lasagna noodles (Barilla brand)
- 1.0 Egg
- 1/2c Fresh minced basil
- 1.0tsp Dried rosemary
- 1/2tsp Ground white pepper