Lasagna alla Ricotta

In a bowl combine the ricotta, salt, olive oil and slowly add in some warm water stirring with a spoon. Add as much water as needed to get a soft, creamy mixture. I added about 1/3 cup, but it really depends on how soft and fresh your ricotta is.

Meanwhile boil the lasagna sheets for about 5 minutes. Drain and set aside.

Spread 2 tablespoons of bechamel sauce on the bottom of a baking tray. Then cover it with one layer of lasagna sheets. Spread the ricotta cheese, mozzarella, more bechamel sauce and sprinkle grated Parmesan cheese and dry thyme. Repeat until you get about 5-6 layers. Cover the last layer with bechamel sauce, Parmesan cheese, thyme and a bit of mozzarella cheese.

Bake at 180ºC (about 355ºF) for 30 minutes or unti golden-brown. Let it sit about 15 minutes before serving!