Feel free to add fresh herbs, cooked ground turkey breast, or frozen chopped spinach (well drained) to the cheese mixture if you want. And choose your favorite pasta or pizza sauce for between the layers and on top. And if you’re planning ahead, the lasagne may be assembled in advance and refrigerated for up to 3 days before baking. 15 ounces part-skim ricotta cheese1 large egg, lightly beaten3½ cups pasta sauce8 ounces no-boil lasagna noodles (12 pieces) 4 cups shredded part-skim mozzarella cheese (1 pound) Preheat the oven to 350ºF. Combine the ricotta cheese and egg in a large bowl, mixing well. Spoon ½ cup of the pasta sauce into the bottom of a 13 by 9 by 2-inch baking dish, covering the bottom of the pan. Top the sauce with 3 lasagna noodles (the noodles don’t need to touch each other or the sides of the pan because they expand when baked). Top the noodles with ⅔ cup of the ricotta mixture, spreading the mixture out evenly over the noodles. Top with ¾ cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese.
