This is a basic, back of the box lasagna that can be modified in many ways of your choosing.
Though I usually cook this with meat, today I didn't include it and didn't miss it either.
A good recipe to either make-ahead or double and freeze. Always goes fast! :)
10-12 lasagna noodles
1 (15 oz.) container ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese
1 cup shredded parmesan cheese (and or cheddar or a mixture of cheeses of your liking)
1 onion, chopped
2 cloves garlic, minced
1 large can (28 oz.) of diced tomatoes
italian seasonings to taste (basil, oregano, parsley)
1 pound sausage and/or ground beef or turkey, cooked and drained
1 (10 oz.) package frozen chopped spinach, thawed and well drained
1 can or fresh chopped mushrooms
1/2 of a red and/or green pepper
Cook pasta according to package directions. Preheat oven to 350.
In large bowl, combine ricotta cheese, mozzarella cheese, 2 tablespoons parmesan cheese and eggs (also spinach if using). Mix well.
In saucepan, heat up a tablespoon of olive oil, saute onions and garlic. Add tomatoes and seasonings to taste. I usually add about a half cup of the pasta water. Add meat if using.
In a greased 15x9 inch baking dish (or two smaller casserole dishes), spread 1 cup sauce. Layer lasagna noodles over sauce. Top with a layer of cheese mixture then a layer of sauce. Repeat. Once the dish is filled, sprinkle with remaining parmesan cheese. Cover with foil. Bake 40 minutes. Uncover, bake an additional 15 minutes or until hot and bubbly. Let stand 10 minutes before serving. 10-12 servings.