Lasagna Senza Carne

Tesoro, first you heat the oven to 375 degrees. Take your 13x9 baking dish - it must be deep, eh? - and pour just a little hot water in the bottom, maybe quarter inch.

Spread half cup of the sauce over the water. Now lay your lasagna sheets - don't overlap them too much, just touching at the edges. (The water and sauce will cook the pasta while it bakes. No need to boil first like some people do.)

In a big bowl, mix the ricotta with both eggs, the salt, pepper, oregano, garlic powder, parsley, and half cup of the Romano. Mix with your hands - it should feel smooth, not lumpy. (Taste it, caro. It should have flavor, not be bland like hospital food.)

Spread half this ricotta mixture over the pasta with the back of a spoon. Gentle, don't press too hard.

Another layer of pasta, then the rest of the ricotta mixture. Then the final layer of pasta on top.

Pour the remaining sauce all over the top - be generous, it needs to be well covered. Sprinkle the remaining Romano, then all the mozzarella.

Cover tight with foil - seal the edges good, tesoro - and bake 45 minutes. The cheese should bubble and the pasta should be tender when you test with a fork. (Let it rest 10 minutes before cutting or it will fall apart like a mess.)