You will need:

1-16 oz./454 g. package of uncooked lasagna noodles

15 oz./454 g. of ricotta cheese

4 cups/454 g. mozzarella cheese

2-26 oz/454 g. jars of spaghetti sauce

1/2 cup/56 g. water

1 egg

grated parmesan cheese--preferably fresh grated

1-9x13 inch pan

1 large bowl

To Make:

mix egg with the ricotta cheese

Step 1. put 1/2 cup/56 g. (or enough to completely cover the bottom of the pan) of the spaghetti sauce on the bottom of the ungreased pan

Step 2. put a layer of the uncooked pasta over the sauce

Step 3. spread 1/4 of the ricotta/egg mixture over the noodles

Step 4. sprinkle 1 cup/113 g. mozzarella cheese over the ricotta cheese

repeat steps 1-4 to make 4 layers

sprinkle parmesan cheese over the top

Bake for about an hour or until bubbly and hot and the noodles are tender. Let stand 15 minutes before serving.

You may want to cover the pan with foil and place a cookie sheet on the rack below the rack the pan is on.

Variations:

Fresh spinach, onions, black olives or mushrooms can be added between the layers of ricotta cheese and the mozzarella cheese.

A 'nuther grate experiment from John's kitchen!

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