Ingredients
- 3 c. ricotta
- 3 c. shredded mozzarella cheese, divided
- 1 c. freshly grated Parmesan, divided
- 2 tbsp. Italian seasoning
- 1 egg, beaten
- Kosher salt
- Freshly ground black pepper
- Cooking spray
- 1 c. (32-oz.) jar marinara
- 1 (16-oz.) box no-boil lasagna noodles
- Thinly sliced basil, for garnish
- Freshly chopped parsley, for garnish
Directions
- 1
Preheat oven to 350°. In a medium bowl, stir ricotta, 2 cups mozzarella, 1 cup Parmesan, Italian seasoning, and egg until combined. Season with salt and pepper.
- 2
Grease a 9"-x-13" baking dish with cooking spray. Spread a thick layer of marinara on bottom of dish. Add a layer of noodles then ¾ cup sauce and ¾ cup cheese mixture. Repeat 5 or 6 times (depending on how deep your pan is), ending with sauce. Then top with the remaining 1 cup mozzarella
- 3
Cover with foil and bake for 35 minutes. Remove foil and raise oven to 400°. Cook until cheese is melty, about 15 minutes more. Let rest for 15 minutes.
- 4
Garnish with basil and parsley before serving.