Once you have the simple marinara down pat, there are lots of things you can whip up.  This is one of our favorites.

4 cups Rob’s Simple Marinara
1 box no boil lasagna noodles
2c. shredded mozzarella
1/4c. grated parmesan cheese
2c. ricotta
2 eggs
1/4c. grated parmesan cheese
2T. fresh parsley, chopped
1/2t. freshly ground black pepper
1/2lb. carrots, peeled and sliced thin on the diagonal
1T. oil (veg. or olive)
1T. butter

Start by cooking the carrots.  Heat a saute pan over medium heat with the oil and butter until foaming subsides.  Add the carrots and saute until fork tender.  These are optional, but we love their buttery texture in this lasagna – they add a bit of interest.

Preheat the oven to 400 degrees and pull out a 9×13″ pan (we use a glass casserole dish).  Mix the ricotta cheese, eggs, parmesan, parsley, and black pepper in a small bowl until fully combined.

Now start layering!  Start with a ladle of marinara to cover the bottom of the casserole dish.  Next, place three lasagna noodles in the pan, making sure they have a little room on all sides (the no boil noodles expand quite a bit when baking).  Smear 1/3 of the ricotta mixture on the noodles.  Spread the carrots in a single layer.  Sprinkle with 1/4 of the mozzarella.  Ladle a layer of marinara.  Repeat until you’ve created a nice deep lasagna (most likely three full layers).  For the final layer, place three more noodles on top, cover with remaining marinara, and sprinkle with remaining 1/4 of the mozzarella.  Sprinkle with 1/4c. parmesan cheese.

Cover with foil and bake until bubbly and the noodles have expanded a bit (30-40 minutes).  Remove foil and bake for another 5-10 minutes, or until cheese is golden and delicious looking.  Cool on top of the stove while you make a nice salad.  Enjoy!

Makes 8 generous portions.