- 1). Boil nine lasagna noodles in a 6-quart pot until they are al dente. Drain the noodles in a colander over a sink. Place the noodles in a pot of cool water so they don't dry out while you're preparing the other ingredients.
- 2). Brown 1 lb. of ground beef or Italian sausage in a large skillet over medium-high heat. Drain the oil from the skillet. Omit this step if you're making a meatless lasagna.
- 3). Pour one 32-ounce jar of your favorite store-bought pasta sauce into the skillet and blend with the meat. Add dried or fresh oregano and basil, along with salt and ground black pepper to taste. Preheat your oven to 375 degrees Fahrenheit.
- 4). Pour 1 cup of the pasta sauce into the bottom of a 13-by-9-by-2-inch glass or stainless steel lasagna pan or baking dish. Spread the sauce with a spoon to completely cover the bottom of the pan.
- 5). Place three lasagna noodles lengthwise across the pan or dish, so their edges overlap. Next, add spoonfuls of ricotta cheese every 2 inches down the lengths of the noodles. Sprinkle 2 cups of shredded mozzarella cheese over the ricotta layer. Create two more layers of the sauce, noodles, ricotta and mozzarella cheese.
- 6). Bake the lasagna, uncovered, for 45 minutes or until the cheese is melted and the sauce is bubbly. Allow the lasagna to stand for 10 minutes before serving.
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