You know when you make a dish and as soon as you finish eating it, you are already thinking about eating the leftovers. This is one of those dishes. It is my killer four cheese lasagna. It is so good my carnivore doesn't even notice he is eating a vegetarian meal!
To make this dish you will need to start by mixing the following:
15oz of ricotta
1 large package of mozzarella
1 package of provolone, shredded
kosher salt and freshly ground pepper
and Italian herbs of your choosing (I picked fresh parsely, basil, and oregano from my new container garden.)
Set this mixture aside. Preheat the oven 350degrees. Get the following ingredients together:
Enough olive oil to coat the pan
1 large jar of spaghetti sauce (stick with something simple, nothing chunky or with mushrooms or meat - especially since this is vegetarian friendly as is)
1 small jar of spaghetti sauce (see notes above)
1 package of no-cook lasagna noodles
lots of grated parmesan cheese
Then it is time to begin the layering process. Coat the pan with olive oil and a little of the sauce from the large jar. Then add in the noodles. Next top each noodle with cheese mixture and more sauce. Repeat until the pan is full.
Once you are near the top, pour the small jar of sauce over the entire mixture. Then coat generously with grated parmesan. Cover pan with aluminum foil and bake for an hour (check your box of noodles to confirm). Uncover the pan and cook for 15 more minutes until the cheese is bubbling. Slice yourself a generous portion and serve while still piping hot. You will be thinking about leftovers (or seconds) with your first bite.
Serve with a small side salad (if you are lucky enough to have a carnivore who eats lettuce) and a hunch of garlic bread. This night we enjoy a slice of bread from a friend of mine's Italian restaurant that had been made fresh the night before. Simple and delicious!