TIP: This recipe uses uncooked, regular lasagna noodles but requires refrigeration overnight. If baking immediately, lasagna noodles should be cooked according to package directions prior to assembling the lasagna.
- 1 (16 ounce) package uncooked lasagna noodles
- 2 (24 ounce) cans prepared pasta sauce or 6 cups homemade pasta sauce
- 1 (32 ounce) container ricotta cheese
- 2 eggs, slightly beaten
- ½ teaspoon garlic powder
- 2 teaspoons Italian seasoning (or an equal blend of dried basil, dried oregano, and thyme leaves)
- 1 cup grated parmesan cheese
- 4 to 5 cups shredded Italian blend cheese
1. Spray a 9x13 baking dish with non-stick cooking spray.
2. In a medium bowl, combine ricotta cheese, egg, garlic powder, Italian seasoning, and parmesan cheese. Stir together well.
4. Pour approximately 1 cup of sauce into a baking dish. Add water and combine with a spoon or fork. Add a layer of lasagna noodles. Do not overlap as the noodles will expand overnight.
5. Add rounded spoonfuls of the ricotta mixture over the noodles and spread evenly. Add about ¾ cup of cheese over ricotta. Top with about 1 cup of sauce. Begin a new layer of noodles and repeat as above, ending with remaining sauce. Save any remaining cheese in an airtight container in the refrigerator.
6. Cover with aluminum foil and refrigerate overnight.
7. Place the covered casserole in a cold oven. Set oven to 350 degrees. Bake for 45 minutes. Remove aluminum foil and top with remaining cheese. Return to oven and bake uncovered for an additional 15 to 25 minutes or until the cheese has melted and the edges are bubbly.
8. For best results when slicing the lasagna, allow the casserole to rest prior to cutting and serving.
Sit down and enjoy a wonderful meal as a family tonight!
Love of impromptu dance parties, 80’s cartoons, and horizontal life pauses (aka naps); Natasha Brown is a stay at home mom of 4 kids, and wife to one lucky guy! In her spare time, she is co-editor of Grits & Grace, as well as editor for The Mother Hustler Blog and Creative Director for the Mother Hustler podcast.