Egg Noodle Lasagna

by Carla Tuhacek

This goes together fast and freezes well. It makes a lot, so I usually make two 8″ x 8″ pans and freeze one.

1 jar of spaghetti sauce
2 lb. ricotta cheese
1 pkg. wide light & fluffy egg noodles, cooked to al dente
1 cup grated locatelli or romano cheese
2 eggs
parsley, basil, salt, pepper
8 oz. mozzarella cheese

Combine ricotta, eggs, locatelli/romano, spices and noodles. Put small amount of sauce in bottom of deep 9″ x 13″ pan. Top with combined cheese/noodles. Cover with remaining sauce and top with mozzarella. Cover with foil and cook at 325° for 1 1⁄2 hours.