No-Boil Cheese Lasagna

Oh. My. Goodness. It was the best cheese lasagna I had ever made.  So good, I almost ate it before I took a picture of it to show you.  It's made from whole grains, has lots of omega 3 fatty acids from the grass-fed ricotta cheese, and it's high in fat, protein, and calcium to boot.  Because we accidentally bought these no-boil noodles, it only took 5 minutes to put together.  What?  No-boil noodles?  That's right, my mom read the instructions on how to prepare the noodles and found out that there's such a thing.  Who reads instructions on pasta?  Not this girl.  Thank goodness someone in our house reads instructions.

Lasagna is usually better reheated, because of all of the water in the noodles and the pasta sauce.  However, these no-boil noodles soak up the excess water from the pasta sauce, and it comes out of the oven perfect.  I sort of threw a couple of recipes together.  We kinda used this linked recipe to help with the no-boil noodles and came up with this:

• 9 x 9 dish
• 6 organic, whole-grain no-boil lasagna noodles
• 15 oz organic, grass-fed, whole milk ricotta chese
• 8 oz organic, shredded mozzarella cheese (but, save a little for the top)
• 1/4 grated parmesan cheese (plus some extra for the top)
• 2 organic, free-range, vegetarian-fed eggs
• 1 jar organic tomato basil pasta sauce

Mix the mozerella cheese (saving a little for the top), ricotta cheese, parmesan cheese, and eggs in a bowl.  Place two dry lasagna noodles on the bottom of the 9 x 9 dish, and completely coat the noodles with about 1/4 to 1/3 of the jar of pasta sauce.  Layer on 1/2 of the cheese mix.  Layer with two more dry lasagna noodles, 1/4 to 1/3 of the pasta sauce, then the rest of the cheese mix.  Top the dish off with the last two dry lasagna noodles and 1/4 to 1/3 of the pasta sauce.  Then, sprinkle any mozzarella cheese that you saved, plus some extra parmesan cheese.

Toss in the oven at 350 degrees for an hour (or until the cheese on top starts to brown).