2 pounds fresh mozzarella, diced
2 cups grated Parmigiano Reggiano cheese
5 pounds fresh ricotta cheese
½ cup chopped fresh parsley
Salt and freshly ground black pepper
4 uncooked fresh pasta sheets (store-bought), or 2 pounds uncooked lasagna noodles
6 cups tomato sauce
In a large bowl, mix ¾ of the mozzarella, 1 cup of the Parmigiano Reggiano, and the ricotta. Stir in the eggs and parsley. Season with salt and pepper to taste and set aside.
Bring a large pot of salted water to a boil over high heat and cook the pasta until almost al dente, about 1 minute for fresh pasta and 6 to 8 for dried. Drain and shock in cold water. Remove the pasta from the water and set aside.
In a large saucepan, heat the tomato sauce over low heat.
Preheat the oven to 350 degrees F. Pour 1 cup of the hot tomato sauce in the bottom of an 8 x 12-inch baking pan. Place a pasta sheet or a few lasagna noodles over the layer of sauce, cutting the sheet to fit if necessary.
Spread 1/3 of the ricotta mixture over the pasta. Add some of the sauce and sprinkle with some of the remaining mozzarella and Parmesan. Repeat the layers of sauce, pasta, and cheese two more times, finishing with pasta on top.
Spread the remaining cup of tomato sauce over the top layer of the pasta and sprinkle the remaining Parmigiano Reggiano cheese over the sauce.
Bake the lasagna for 1 hour, or until the top is golden.
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