Cheese Lasagna (Vegetarian)

12 to 15 lasagna noodles, preferably no-boil noodles; see notes
8 ounces whole milk ricotta cheese
8 ounces mascarpone cheese
1 cup (2 ounces) grated Parmigiano Reggiano or Grana Padano cheese
1/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1 large egg, lightly beaten
1/2 cup fresh basil leaves, torn into small pieces
8 ounces whole milk mozzarella, shredded, 2 packed cups
8 ounces fontina cheese or non-smoked provolone cheese, thinly sliced or shredded
3 cups homemade red sauce or use one 28-ounce jar of spaghetti sauce

Heat the oven to 350 degrees F. Lightly oil a 13-inch by 9-inch baking dish or spray with non-stick cooking spray. 

Mix the ricotta, mascarpone, parmesan, salt, pepper, and beaten egg in a medium bowl. Spread one cup of sauce over the bottom of the dish. 

Place 3 to 4 lasagna noodles down, overlapping them slightly. Depending on your dish, you might need to break a noodle into smaller pieces to fill any gaps. 

Spread half of the ricotta-mascarpone mixture over the noodles, then scatter half of the basil leaves on top. 

Add a second layer of noodles, and then spread 1 cup of sauce over them. Scatter half of the mozzarella cheese and half of the fontina cheese over the sauce. 

Add a third layer of noodles, spread the remaining ricotta-mascarpone mixture over them, and then scatter the remaining basil leaves on top. 

Finish with the fourth layer of noodles and spread the remaining sauce on top (about 1 cup). 

Finally, finish with the remaining mozzarella and fontina cheeses. 

Bake the lasagna uncovered until the cheese bubbles and the noodles cook; about 30 minutes. For a golden-brown top, broil for an additional one to two minutes. If your dish is filled to the top, consider placing it onto a baking sheet before baking in the oven to prevent any oven mess from overflowing cheese and sauce