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[quote=Anonymous][quote=Anonymous]OP, can you share your lasagna recipe?[/quote]

OP here: This is not a healthy or ‘everyday’ recipe but very simple - and made up but the classic combo. It tastes like the best of tomatoes paired with the richness of the custardy cheeses.

Double recipe of the Marcella Hazan Tomato sauce recipe (google it!) using best quality of canned tomatoes but use 2/3 the butter. 
Fresh lasagna noodles or Bionaturae brand is very good (I get at MOMS.) I usually use three packs of the fresh lasagna or the entire box of the dried.

Mix 24 oz whole milk ricotta, 2 eggs, 10 oz shredded whole milk lasagna, 1/2 cup reggiano parmesan. Good amount of Salt and 1/2 tsp pepper

Whatever length of time noodles say to cook do a bit less. Oven to 400°
Cover bottom of a deep lasagna pan (mine are almost 3” deep) with the tomato sauce. Put down layer of noodles and approximately 1/5 of the cheese mixture and cover with sauce. Repeat, trying to get 5-6 layers of noodles, 5 cheese layers. Top with sauce. If you see you’re running low of sauce reserve as much as you can for top as you end with sauce over last layer of noodles. I top with plain shredded mozzarella-but not a heavy layer. For party I’ll use fresh mozzarella slices that I’ll add in halfway. Bake for 40 minutes. I don’t add herbs as I want tomatoes to be forefront to this but you could (I almost always serve with grilled marinated asparagus that has garlic and basil so nice together.[/quote]

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