1poundvery thinly slivered or shredded mozzarella, preferably fresh mozzarella
Preheat the oven to 375°F.
In a medium bowl, beat the eggs lightly. Add the ricotta, basil, oregano, Parmesan cheese, and salt and pepper, and stir to blend.
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 about 1 ½ cups of the sauce, covering the ricotta mixture entirely. Evenly sprinkle over ⅓ of the mozzarella mixture. Repeat until you have three layers. Sprinkle the top with the remaining ½ cup Parmesan.
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! I know, amazing!). At this point you can tuck in into the fridge for a day or two if you like. 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 10-15 minutes before cutting it, so that the pieces hold together better.