4 cups Spaghetti Sauce
12 to 15 sheets lasagna, either spinach or whole wheat
2 cups Ricotta cheese
2 beaten eggs
2 small shallots,minced
1 clove garlic, pureed or put through a press
Freshly grated nutmeg
Fresh ground black pepper to taste
1 lb. Mozzarella cheese, sliced
1 1/4 cups freshly grated Parmesan cheese
1/4 cup whole wheat breadcrumbs
Fresh chopped parsley for garnish
Bring a large pot of water to a boil, add salt and a little oil and lasagna. Cook until al dente, drain. and rinse in cold water. Toss with a little olive oil and set aside.
Preheat oven to 375 degrees. Oil a large wide gratin or baking dish. Saute shallots and garlic in 1 tbsp. oil until tender about 2 minutes.
Mix together Ricotta cheese, eggs, shallots, garlic, nutmeg to taste, and freshly ground pepper.
Spoon a thin layer spaghetti sauce over bottom of baking dish. Over this lay three to four sheets of lasagna. Top with a third of the Ricotta mixture, then a third of the sliced Mozzarella, a third of the spaghetti sauce, a third of the Parmesan, and a third of the breadcrumbs. Repeat layers-noodles, Ricotta, Mozzarella, sauce, Parmesan, and breadcrumbs- twice more.
Dot top layer of breadcrumbs with butter, if you wish, and bake in preheated oven 30 minutes, or until bubbling.
Remove from heat, let sit a few minutes, and serve garnished with fresh chopped parsley.