Meatless Lasagne

This recipe more or less comes from the Barilla Oven-Ready Lasagne Noodles box.
My proportions are low on noodles, dense with cheese for a 9 x 9" or 9 x 12" baking dish.
I have found that the noodles don't totally soften up during the initial baking and I've been experimenting with pre-soaking them in sauce.

[1st revision 2/25/2022 replaced mozzerella with fontina]

[3/31/22, manchego was the replacement]

Meatless Lasagne

6 servings

Preheat oven to 375º

INGREDIENTS

• 4-6 "ready to bake" noodles (Barilla noodles are flat and 3.5 x 6.5")
• 24 oz jar Spaghetti Sauce (we like Rao's Roasted Garlic)
• 2 eggs, beaten
• 15-16 oz ricotta or requeson
• 2 cups grated mozzerella OR monterey jack OR 8 slices of Fontina 
• 1/2 cup grated parmesan for top

METHOD

1. Lay noodles on a cookie sheet and spread some sauce (or water) over to moisten
2. Let sit for a while (optimum time TBD)
3. Beat eggs in a large bowl
4. Add cheeses, mix thoroughly (if your cheese is sliced, leave for later)
5. Spray or spread olive oil on baking dish
6. Add some sauce
7. Make a noodle layer
8. Add a layer of 1/2 the egg/cheese mixture
9. Add a layer of sliced cheese, if that's what you're using
10. Make another cheese layer
11. Make another noodle layer
12. Make another sauce layer
13. Make another fontina layer on top (see step 9)
14. Sprinkle top with parmesan
15. Bake for 25-30 minutes (cover with foil if needed)
16. Let rest 15 min before serving