Lisa's Lasagna

Preheat oven to 350°.

Coat large nonstick skillet with extra virgin olive oil (a few turns of the pan). Heat over medium-high heat. Grate in onion and garlic, allowing it to cook in the oil for 1 to 2 minutes being careful not to burn it. Season meatloaf mix with salt and brown in skillet with onion and garlic. Add San Marzana Tomatoes and smash with a potato masher. Add Hunt’s sauce, half of basil and half of parsley. Season to taste with salt and pepper. Bring to a boil then simmer with a lid on for about 30 minutes.

In a large bowl, combine Ricotta, half of the mozzarella cheese and half of the Parmesan cheese. Add egg, salt and pepper to taste, and the rest of the parsley and basil. Mix well.

Line a 9x13 baking dish with foil. Spray with nonstick cooking spray. Ladle enough of meat sauce into the dish just to cover the bottom. Place four no boil lasagne pasta in dish overlapping them. Spread cheese mixture onto pasta. Ladle meat sauce onto cheese. Repeat this pattern until all pasta is used. Ladle meat sauce on top and top with remaining cheeses.

Cover with foil and bake for 45 minutes. Remove foil and bake for another 10-15 minutes to lightly brown cheese. Remove from oven and let cool to room temperature. Remove from baking dish using the foil to pull lasagna out of baking dish. Place on serving platter and slice.

Lasagna can be stored in air tight containers in the fridge for up to one week and reheated in the microwave.