This recipe is based on traditional Italian recipes but has been modified to remove ingredients that people who have parosmia may not be able to eat. See the extra note at the bottom of the post for more information.

Ingredients

1 box lasagna noodles
2 jars (18.3 oz.) crushed tomatoes (I used Jovial)
16 oz. mozzarella cheese, shredded
16 oz. ricotta cheese, optional
1-1/2 teaspoons salt
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons dried parsley
8 oz Parmigiano Reggiano or parmesan cheese, grated or shredded

Directions

1. Combine the ricotta cheese, ¼ cup Parmigiano Reggiano, salt, basil, oregano, and parsley.
2. Spread about ½ cup crushed tomatoes in a 9 x 13 baking dish.
3. Put one layer of uncooked lasagna noodles to cover the bottom of the dish.
4. Cover the noodles with a layer of crushed tomatoes.
5. Spread 1/3 of the ricotta mixture on the tomatoes.
6. Sprinkle 1/3 of the shredded mozzarella over the ricotta mixture.
7. Repeat with two more layers of noodles, crushed tomatoes, ricotta mixture, and mozzarella.
8. Sprinkle the remaining Parmigiano Reggiano on top.
9. Bake in a preheated 425 F oven for 24 minutes.

Notes: I did not need all of the noodles to make this. Extras can be saved for a later use. I use organic ingredients whenever possible. An organic lasagna noodle may be substituted if it does not need to be precooked. I originally used De Cecco because they are a traditional Italian brand and had dependable results. [See update]

Update: I have found a brand of organic lasagna noodles that I plan to use the next time I make this recipe: Bionaturae organic lasagne noodles made with durum wheat grown in Italy. Bionaturae pasta products are certified glyphosate free.

Extra note: I now have parosmia which places significant limits on the types of foods I can safely eat. This recipe which contains no meat, garlic, or onions is safe for me. Not everyone with parosmia has the same limits and may not be able to eat some of the ingredients, for example, some cannot eat tomatoes.