Prep Time: 15 mins Cooking Time: 30 to 40 mins

Ingredients:
1 box no boil lasagna noodles
1 large jar good canned tomato sauce
2 pressed garlic cloves
1 15 oz container of part skim ricotta
1 egg
16 oz shredded mozzarella
1 teaspoon dried oregano
salt & pepper

Preheat oven at 350 degrees. Crack egg in a large bowl and beat lightly. Add ricotta, tomato sauce, garlic, oregano and salt and pepper to taste. Mix well. Ladle one scoop of sauce into a 9×13 baking dish. Spread evenly along the bottom of pan. Layer no-boil noodles on top of sauce. Ladle another scoop of sauce on top of the noodles and spread evenly. Sprinkle a couple of handfuls of shredded mozzarella on top of sauce to create a cheese layer. Add another layer of no-boil noodles, then sauce then mozzarella until all ingredients are used up. Be sure to end with cheese on top. Bake on middle rack in oven for 30 to 40 minutes until cheese is melted and bubbly. Let sit for before serving. Serves 6 to 8.