Cheese Lasagna (Peynirli Lazanya)

 Cheese Lasagna (Peynirli Lazanya)

12 pieces lasagna noodles
2 cups ricotta cheese
2 cups cheddar/mozzarella, shredded
½ cup Parmesan Cheese, grated (optional)
4 cups spaghetti/Italian/tomato sauce
2 eggs, beaten
1/3 cup hot water
1 tsp salt to taste
Basil/thyme/black pepper (optional)

Preheat oven to 350 F (180 C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 10-12 minutes or until al dente; drain.
In a bowl combine egg, ricotta and other cheese and seasonings (optional). Spoon ½ cup of the sauce in the bottom of a 9x13 baking dish. Place a layer of 3 cooked noodles over the sauce, and spread one third of cheese mixture on top, cover with 3 noodles. Repeat twice with 1 ½ cup sauce, cheese mixture and noodles. Finish with the remaining sauce and cheese mixture. Pour 1/3 cup hot water.
Cover with foil and bake for 30 minutes. Then remove foil and bake for 20 minutes more. Let stand for 5-10 minutes before serving.