Directions: |
Directions: Preheat oven to 350º F. Spray a deep lasagna pan with non-stick cooking spray (feel free to use a disposable aluminum pan if you like).
Cook the noodles, drain, rinse and set aside to cool. In a large bowl combine ricotta, ½ c. grated cheese, 1 c. mozzarella, eggs, and parsley.
Spread 1 c. of sauce on the bottom of the pan. Layer the noodles to cover the bottom of the pan. Spread about ⅓ of the ricotta mixture over the noodles, completely covering them and touching the edge of the pan. Sprinkle about ½ c. mozzarella over ricotta. Repeat this layering (sauce, noodles, ricotta, mozzarella) two more times, ending with an extra layer of noodles. Top with another layer of sauce and sprinkle ½ c. grated cheese and 1 c. mozzarella on top. Reserve remaining ½ c. mozzarella for the top after lasagna is almost cooked. Be careful not to fill the pan too full or it will boil over during baking (2 layers is OK if you have a shallower pan).
Cover with foil or lid and bake at 350º F. for 50 to 60 minutes. Uncover, add reserved mozzarella and bake for another 10 minutes or until cheese is melted. Remove from oven and let stand for about 15 minutes before cutting. |
Personal
Notes: |
Personal
Notes: Freezes very well. Simply chill until set; turn upside down, pop out, cut into single serving pieces, and wrap individually in freezer wrap. Will keep for about 6 months.
Meat or meatballs may be added as a layer between the ricotta & mozzarella layers if desired. Brown ground beef or sausage and crumble, or slice the cooked meatballs.
The amounts of sauce and cheese can be adjusted according to your taste.
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