2 lbs. ricotta cheese (Italian at deli)
1 c. grated Parmesan cheese
2 lg. Grade AA eggs
1/4 tsp. salt
1/4 tsp. pepper
1 tbsp. ground basil leaves
2 lbs. lasagna noodles (Italian)
2 c. homemade tomato sauce (Italian)
In a large mixing bowl, combine ricotta, Parmesan cheese, eggs, salt and pepper; set aside. Pour in 1 tablespoons ground basil in cheese mixture. Prepare 8- quart pot for boiling noodles and 1 long baking pan; noodles. Put cold water in pot. Boil. Place a little oil and pinch of salt in water. Cook noodles in water that is boiled for 10 minutes, drain partially. Set oven to 375 degrees, prepare a 9x13x2 inch baking pan.
Begin to layer pan with noodles, then ricotta mix, then sauce. Continue until all used or pan is filled. Bake at 375 degrees for 1 hour. Let cool, cover with foil. Refrigerate overnight. Tastes better next day reheated. Sprinkle Parmesan cheese and oregano to taste on last layer for color and taste.
