Ingredients

1 jar Here's to the Cook! Marinara Sauce

1¼ lb. fresh pasta sheets, each cut into strips about 12 by 4 inches, or 1¼ lb. dried lasagna

For the filling: 1 egg 3 cups ricotta cheese

¼ cup finely chopped fresh flat-leaf parsley

Salt and freshly ground pepper, to taste

1 cup grated Parmigiano-Reggiano cheese

½ lb. fresh mozzarella cheese, thinly sliced

Serves 8

Cooking Steps

Bring a large pot three-fourths full of water to a boil over high heat. Salt generously.

For the fresh pasta, add the strips one at a time, stirring gently so they do not stick together. Boil until almost tender, about 1 minute. Drain off about two-thirds of the water, leaving the pasta in the pot. Refill the pot with cold water and set aside.

For the dried lasagna, add the strips one at a time, stirring gently so they do not stick together, and cook according to the package instructions until the pasta is still very al dente (tender but firm to the bite). Drain off about two-thirds of the water, leaving the pasta in the pot. Refill the pot with cold water and set aside.

To make the filling, in a bowl, lightly beat the egg until blended. Stir in the ricotta, parsley, salt and pepper. Preheat an oven to 375°F. In a 9-by-12-by-2-inch baking dish, spread about 1/4 cup of the sauce over the bottom. Remove 2 of the lasagna noodles from the pot, spread them on a kitchen towel and pat dry. Place the pasta in the pan in a single layer.

Spread evenly with about 1 cup of the ricotta mixture and sprinkle with 1/4 cup of the Parmigiano-Reggiano cheese. Scatter about one-fourth of the mozzarella slices on top. Make a second layer using 2 noodles and spread it with sauce. Layer again with the cheeses. Repeat the layers. Make a final layer with the remaining noodles, spread with a thin layer of sauce, and top with the remaining mozzarella and Parmigiano-Reggiano cheeses. (At this point, the dish can be covered and refrigerated for several hours or up to overnight before baking.)

Bake until the sauce is bubbling, the top is browned and the center is heated through, about 45 minutes. (If the lasagna has come straight from the refrigerator, it will need to bake for about 1¼ hours.) Remove from the oven and let stand for 10 minutes.

Cut the lasagna into squares and serve.