1
700-mL jar chunky sun-dried tomato sauce, or other flavourful pasta sauce
8 up to 10 oven-ready lasagna noodle pasta
4 eggs
475-g container extra-smooth ricotta
1 tbsp all-purpose flour
1/2 cup chopped fresh basil, or a mix of fresh basil, rosemary and oregano
1 cup shredded four-cheese, Italian or Mexican cheese blend
Preheat oven to 500F (260C). Thinly cover bottom of an 8-inch (20-cm) baking dish that will hold 7 cups (1.75 L) with sauce. Cover with a layer of noodles. Whisk eggs in a large bowl. Stir in ricotta and flour until evenly mixed. Stir in basil. Spoon half of mixture over noodles. Cover with a third of sauce, then another layer of noodles. Spread with remaining ricotta mixture. Spoon half of remaining sauce overtop. Sprinkle with 1/2 cup (125 mL) shredded cheese. Top with last layer of noodles and spread with sauce. Sprinkle remaining shredded cheese overtop. Cover with a piece of foil and seal shut. Reduce oven temperature to 400F (200C). Bake lasagna in centre of oven for 20 minutes. Remove foil. Bake until lasagna is hot in centre and puffy, from 25 to 30 more minutes. Let stand 10 minutes before cutting.
Calories 627, Protein 33.6g, Carbohydrates 48.4g, Fat 33.7g, Fibre 5.1g.