Lasagna alla Ricotta

• 1 pound, 1-23 ounces, weight Ricotta
• 1/2 teaspoons Salt
• 2 Tablespoons Olive Oil
• 13 cups Warm Water Or As Needed
• 1/2 pounds, 78 ounces, weight Lasagna Sheets
• 1 pound, 1-23 ounces, weight Bechamel Sauce
• 1/2 pounds, 78 ounces, weight Grated Mozzarella Cheese
• 1/2 cups Grated Parmesan Cheese
• 3 Tablespoons Dry Thyme

1. In a bowl combine the ricotta, salt, olive oil and slowly add in some warm water stirring with a spoon.
2. Add as much water as needed to get a soft, creamy mixture.
3. I added about 1/3 cup, but it really depends on how soft and fresh your ricotta is.
4. Meanwhile boil the lasagna sheets for about 5 minutes.
5. Drain and set aside.
6. Spread 2 tablespoons of bechamel sauce on the bottom of a baking tray.
7. Then cover it with one layer of lasagna sheets.
8. Spread the ricotta cheese, mozzarella, more bechamel sauce and sprinkle grated Parmesan cheese and dry thyme.
9. Repeat until you get about 5-6 layers.
10. Cover the last layer with bechamel sauce, Parmesan cheese, thyme and a bit of mozzarella cheese.
11. Bake at 180 degrees C (about 355 degrees F) for 30 minutes or unti golden-brown.
12. Let it sit about 15 minutes before serving!

weight ricotta, salt, olive oil, water, bechamel sauce, mozzarella cheese, parmesan cheese, thyme

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/lasagna-alla-ricotta/ (may not work)