1 ½cupsshredded Monterey Jack(or add another 1 1/2 cups mozzarella)
Instructions
Preheat the oven to 375°F.
In a medium bowl, beat the eggs lightly. Add the ricotta, ½ cup of the Parmesan, oregano, basil, and salt and pepper, and stir to blend. Stir together the mozzarella and Monterey Jack in a bowl.
Ladle a little of the sauce onto the bottom of a 13x9-inch baking pan. Spread all 12 of the lasagna noodles with even amount of the ricotta mixture, laying them out on a counter. Place 4 ricotta-covered noodles into the pan, covering the bottom. Spoon over a generous 1 1/2 cups of the sauce, covering the ricotta mixture entirely. Evenly sprinkle over 1/3 of the shredded cheese mixture. Repeat until you have three layers. Sprinkle the remaining ¼ cup Parmesan over the top).
Cover the lasagna with tin foil (hint: spray one side with nonstick cooking spray and place that side down on top of the lasagna – when you remove it, the cheese won’t stick to the foil). Bake for 1 hour, removing the foil halfway through the cooking time so that the top gets bubbly and browned. You may wish to put a baking sheet (with sides) on the rack below the lasagna pan, to catch drips.
Let the lasagna sit for at least 15 minutes before cutting it, so that the pieces hold together better.
Notes
I am an unabashed fan of no cook lasagna noodles. An 8-ounce package of no boil lasagna noodles will usually contain between 12 and 14 pieces of rectangular lasagna noodles. You might have a couple of extra, to save for the next time.