First step, make this recipe for lizzycooks Italian red sauce. You can make it a day or two beforehand and keep it in the fridge until you're ready to assemble the lasagna.
32 oz part-skim ricotta cheese
2 1/2 cups mozzarella cheese, shredded (1 cup reserved)
1 1/2 cups parmesan cheese, grated (1/2 cup reserved)
2-3 eggs
2 tablespoons fresh parsley, minced
1/2 teaspoon Kosher salt
9-12 lasagna noodles
Mix up the first 6 ingredients in a large bowl to create the cheese mixture. Preheat the oven to 375.
Layer a 13x9" pan with enough red sauce to cover the bottom, then add a layer (3 pieces) of the uncooked lasagna noodles, and then add a layer of the cheese mixture. Spread the cheese mixture evenly over the noodles. Repeat layering two-three more times and end with a layer of sauce. Top with the remaining mozzarella and parmesan cheeses.
Put a piece of parchment paper over the lasagna and then cover with foil, and bake for 45 minutes. Remove foil and parchment paper and let lasagna cook for 15 more minutes. Broil for 3-4 minutes on high to brown the cheese and make it all luscious and bubbly. Remove from the oven and let sit for about 15 minutes before cutting and serving so it can set a bit.
Serve with red or white wine or sparkling cider, garlic bread and a simple salad. Or, enjoy a piece for breakfast--it's good cold, too.
