Valeria Out Loud

3 Cheese Lasagna
1 package of no boil lasagna pasta (if you use the pasta type to boil- follow instruction to boil prior to use)
16 oz ricotta
4 oz shredded mozzarella
1 cup grated Romano cheese
1 large egg
1 tsp salt
1 tsp fresh cracked pepper

4 quarts of Tomato Sauce: Click here for the sauce recipe. This recipe will make the amount of sauce you need.
 

Need a 13x9x3 baking pan.

Preheat oven to 375°F.

Combine ricotta, 1/4 cup grated cheese, salt and pepper and eggs. (The rest of the grated cheese is to be sprinkled between layers evenly.)

Spread sauce over bottom of pan, about three ladles full.

Place lasagna over sauce, overlapping to fit. About 5 pieces will fit for one layer; be careful when splitting to fit the sides.

Spread layer of ricotta mixture evenly over noodles.

Sprinkle grated cheese evenly over mixture.

Ladle sauce over mixture, spreading to cover.

Repeat layering pasta, remaining mixture, grated cheese and sauce.

Arrange remaining pasta over sauce. This will be your third and top layer.

Spread remaining sauce over pasta. Sprinkle grated cheese then cover with mozzarella cheese evenly over lasagna.

Bake for 45 minutes; until pasta is completely soft and cheese is bubbly has created a golden crust.

Let lasagna stand 15 minutes before serving.

Eat and repeat.