As posted on Boston.com and adapted from Nicole Stefanelli

Ingredients:

• Salt and pepper, to taste
• 1 package (10 ounces) lasagna noodles
• 2 large containers (16 ounces each) fresh ricotta
• 1 cup grated Parmesan
• 1 tablespoon dried parsley
• 2 eggs, lightly beaten
• About 6 cups marinara sauce (or more to taste), bought or homemade
• 16 ounces shredded mozzarella

Directions:

1. Set the oven at 350 degrees Have on hand a 9-by-13-inch baking dish.
2. Bring a large pot of salted water to a boil. Add the noodles and cook them according to package directions, undercooking them by 2 minutes. Drain well.
3. In a bowl, combine the ricotta, Parmesan, salt, pepper, parsley, and eggs. Stir well.
4. In the baking dish, spread about 1 cup of marinara sauce to cover the bottom. Add a layer of noodles, overlapping them slightly to make a solid single layer. Dot with half the ricotta mixture, spreading it evenly.
5. Add another layer of the sauce and sprinkle generously with half the mozzarella. Repeat the layers, ending with sauce and mozzarella.
6. Bake the lasagna for 30 minutes or until bubbly. Let it sit for 45 minutes or so to firm up before slicing.