Categories: Casserole, Lasagna, Main Dish, Vegetarian

Ingredients

• 2 tablespoons vegetable oil or 2 tablespoons olive oil
• 1 (16 ounce) package dry lasagna noodles (or 1 lb fresh lasagna noodles)
• 1 (26 ounce) jar spaghetti sauce (or 2 cups fresh tomato sauce)
• 2 lbs ricotta cheese or 2 lbs cottage cheese
• 1/2 cup chopped fresh basil
• 1/2 cup chopped fresh parsley
• 8 ounces shredded mozzarella cheese
• 8 ounces crumbled feta cheese
• 1 cup grated parmesan cheese

Directions

1. Preheat oven to 375°; oil the sides and bottom of a 13×9 inch baking dish.

2. Bring a big pot of salted water to a boil; add in the dried pasta and cook for 8-10 minutes, or until al dente; if using fresh pasta, cook for only 2-4 minutes.

3. In a blender or with an electric mixer, blend the tomato sauce and the ricotta cheese until smooth.

4. In a small bowl, combine the basil and parsley.

5. Spoon a little of the sauce mixture into the bottom of the baking pan.

6. Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, feta, parmesan, and herbs over the noodles.

7. Repeat the layering of sauce, noodles, cheeses, and herbs, finishing with a cheese layer sprinkled with remaining herbs.

8. Bake for 30-45 minutes until the cheese is bubbly and golden.

9. Remove from oven and let rest for 10 minutes before slicing to serve.

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