The best lasagna is with freshly made lasagna noodles. If I can’t make them from scratch, the Barilla lasagna noodles are the next best thing.
When I make mine, I use this ricotta mixture:
2 lbs of fresh whole milk ricotta, 2 large eggs, salt to taste, fresh parsley, minced, parmesan cheese and mozzarella.
I layer it in between noodles, tomato sauce, more parmesan and more mozzarella and repeat. I use homemade Marinara or Bolognese sauce, which I just posted a recipe for.
One of my husband’s favorite ways to have it is with vegetables. I sauté the following with garlic and olive oil and add in between lasagna noodles and ricotta:
zucchini, carrots, mushrooms, broccoli and cauliflower. If I have fresh spinach leaves, I throw some in layers, uncooked.
If you want the top recipe meatier, just add more sautéed meat mixed in with the tomato sauce. It’s all good :)
I forgot to add 1 small clove of garlic, minced for the ricotta mixture.