I like to keep my lasagna simple. This version is quick and easy with very few ingredients, including no boil lasagna sheets. I also make it in an 8 inch square pan, which is perfect for our family of four. I've played around with no ricotta lasagna in the past, but this time I've decided that shredded mozzarella and asiago are the way to go.
I've had delicious house made ricotta from The Hive in Arkansas, and from Portofino in Portland, but I haven't yet found any in stores that I would use in my own pasta dishes. If anyone knows of any great local ricotta, I'd love to add it to our home Italian charcuterie routine. Let me know!