The Best Lasagna I've Ever Made

• 6 cups jo mama's spaghetti sauce
• 12 barilla no-boil lasagna noodles
• 16 ounces low-fat ricotta cheese
• 4 cups shredded mozzarella cheese
• 34 cup sargento bistro blend cheese (parmesan, romano, asiago with bacon crumbs)
• 2 eggs
• 12 cup chopped fresh basil

1. Preheat oven to 350*.
2. Spray 9 x 13 casserole with cooking spray.
3. Mix ricotta, eggs, basil, and Sargento blend together in small bowl.
4. Put 1 1/2 cups sauce in casserole (mine was room temp.).
5. Top sauce with 4 noodle sheets, overlapping slightly.
6. Top with 1/3 of the ricotta mixture.
7. Top that with 1 cup mozzarella.
8. Repeat layers in that order twice.
9. All the noodles and the ricotta mixture should be used.
10. For last layer spread remaining sauce and top with mozzarella.
11. Cover lightly with foil and bake at 350* for 1 hour.
12. Remove foil (it will have a lot of cheese adhered to it that you can peel off and toss on top of lasagna).
13. Cook, uncovered for 15-20 minutes until top is light brown and bubbly.
14. Serve with tossed salad and italian bread (I used focaccia).

sauce, barilla, ricotta cheese, mozzarella cheese, sargento bistro blend cheese, eggs, fresh basil

Taken from www.food.com/recipe/the-best-lasagna-ive-ever-made-396782 (may not work)