Four-Cheese Lasagna

• 2 tablespoons vegetable oil or 2 tablespoons olive oil
• 1 (16 ounce) package dry lasagna noodles (or 1 lb fresh lasagna noodles)
• 1 (26 ounce) jar spaghetti sauce (or 2 cups fresh tomato sauce)
• 2 lbs ricotta cheese or 2 lbs cottage cheese
• 12 cup chopped fresh basil
• 12 cup chopped fresh parsley
• 8 ounces shredded mozzarella cheese
• 8 ounces crumbled feta cheese
• 1 cup grated parmesan cheese

1. Preheat oven to 375; oil the sides and bottom of a 13x9 inch baking dish.
2. Bring a big pot of salted water to a boil; add in the dried pasta and cook for 8-10 minutes, or until al dente; if using fresh pasta, cook for only 2-4 minutes.
3. In a blender or with an electric mixer, blend the tomato sauce and the ricotta cheese until smooth.
4. In a small bowl, combine the basil and parsley.
5. Spoon a little of the sauce mixture into the bottom of the baking pan.
6. Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, feta, parmesan, and herbs over the noodles.
7. Repeat the layering of sauce, noodles, cheeses, and herbs, finishing with a cheese layer sprinkled with remaining herbs.
8. Bake for 30-45 minutes until the cheese is bubbly and golden.
9. Remove from oven and let rest for 10 minutes before slicing to serve.

vegetable oil, lasagna noodles, tomato sauce, ricotta cheese, fresh basil, parsley, mozzarella cheese, feta cheese, parmesan cheese

Taken from www.food.com/recipe/four-cheese-lasagna-291154 (may not work)