24 oz part-skim ricotta cheese
1/2 tsp ground nutmeg
1 tsp ground black pepper
1 package no-boil lasagna noodles
1-1/4 jars (approximately 35 oz) Mayor’s Own Marinara Sauce (or your favorite bottled or homemade sauce)
2 12-oz packages part-skim mozzarella cheese, sliced 1/4-inch thick
1 cup grated fresh Parmigiano-Reggiano cheese
Preheat oven to 375°F. Combine ricotta, egg, nutmeg and black pepper in a small bowl. In a 9x13 baking pan, begin the assembly: spread a thin layer of sauce on the bottom. Top with a layer of the dry noodles (you make need to break some to fit them neatly in one layer), then plops of ricotta here and there (use 1/3 of the cheese). Add plops of sauce here and there (use 1/3 of the sauce), top with a layer of 1/3 of the mozzarella. Then again: noodles, ricotta, sauce, mozzarella. Then a third time. Finally, add a fourth layer of noodles, and spread the remaining sauce on the noodles. Top with the parmesan cheese. Cover with aluminum foil and bake for 45 minutes. Uncover, and bake 10 minutes more. Remove from the oven and allow lasagna to rest for 5-10 minutes before serving.