1/2 package of lasagna noodles ( cooked according to package directions and
4 cups pasta sauce (I made my own sauce using hamburger but meat free sauces
work well too)
3/4 cup shredded mozzarella cheese (divided into 1/2 cup and 1/4 cup
1/2 cup Parmesan cheese
1 cup Ricotta
2 tsp oregano
1 tsp parsley
1tsp garlic powder
Salt & pepper
Heat over to 350F
Mix 1/2 cup shredded mozzarella cheese with the Parmesan, Ricotta, oregano,
parsley, garlic, Salt & pepper in a bowl and set aside.
In an over proof dish (I use a 13" x 9" glass pyrex ovenproof dish) line the
bottom of the dish with sauce, usually a little more than 1/4 cup. Line the
base of the dish with noodles, overlap if necessary (I usually use 3 noodles
or 2 long ways and one for the shorter side. Sometimes I cut them in half to
make them fit the dish better).
Next add a thin but even layer of the ricotta cheese mixture and then
another layer of sauce. Add another layer of noodles, another layer of the
Ricotta cheese mixture and another layer of sauce. I like to add a third
layer of the noodles then ricotta then sauce before topping with a final
layer of noodles that you top with sauce and the remaining 1/4 cup of
Put covered baking dish on a cookie sheet and cook, covered, for 30 minutes.
Then remove the cover and return to the oven uncovered for 15-30 minutes,
until the sides are hot and bubbling and the cheese on top is melted,
usually 25 minutes in my oven but check every 5 minutes once you have
reached 15 minutes as oven temperatures vary.