Mmm...

Cheese lasagna freezes beautifully. Sliced portions reheat to an unattractive puddle of sauce, noodles, and cheese, but then, all lasagna does that, except for the comercially made ones. It tastes just fine. If you're hungry enough, it really doesn't matter what it looks like, now, does it?

Here's my recipe. It comes courtesy of Cook's Illustrated. Note the emphasis on where I shop.

Cheese Lasagna (billed as Simple Cheese Lasagna, but I never ever go for complicated recipes)

15 oz ricotta cheese = 1 tub from Trader Joe's.
1.25 c grated parmesan cheese. I use preshredded.
0.5 c basil, minced
1 egg, beaten
0.5 tsp each salt, pepper
2 jars marinara sauce. I use the no-salt added kind from TJ.
12 no-boil lasagna noodles. Thank goodness TJ started carrying these.
1 lb shredded mozzarella = 1 bag preshredded.

1. Set oven to 375F with rack in the middle.
2. Mix ricotta, 1 c parmesan, basil, egg, salt, and pepper until it forms a squidgy mass.
3. First layer: 0.25 c sauce in your 9x13 baking dish, then 3 noodles, then 1 spoon of ricotta onto each noodle. Smoosh out the cheese over the noodle. Scatter 1/4 of the mozzarella over everything.
4. Second and third layers: 1.5 c sauce, 3 noodles, 1 spoon ricotta smooshed on each noodle, 1/4 of the mozzarella. This uses up all the ricotta.
5. Fourth layer: noodles first, then rest of the sauce, then last of the mozzarella, then last of the parmesan.
6. Oil a sheet of foil and use to cover the pan tightly. Bake, covered, 15 minutes.
7. Uncover and bake 25 minutes more.
8. Let sit a few minutes then eat.