1 package lasagna noodles
4 cups ricotta cheese
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
salt and pepper to taste
1 teaspoon olive oil
4 cloves garlic, minced
1 jar Bertolli Olive oil and Garlic Marinara sauce
2 cups shredded mozzarella cheese
-Preheat oven to 350 degrees F Bring a large pot of lightly salted water to a boil and cook your lasagne noodles according to the package directions.
-In a medium bowl, combine ricotta, Parmesan, eggs, italian seasoning, salt and pepper; mix well.
-In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in sauce
Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
-Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all.