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Easy Lasagna Recipe with Ricotta Recipe

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This recipe for Easy Lasagna Recipe with Ricotta, by , is from Mrs. Parsley Remembered: Inspired by Laurette Rosenstrauch, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ann Kingsbury


4 cups meat sauce
12 whole lasagna noodles, cooked
24 oz ricotta cheese
1 egg, beaten
4 tbsp Italian seasoning, divided
1/2 cup fresh parsley, chopped
2 tsp kosher salt
1 tsp black pepper
8 oz package shredded mozzarella, divided
8 oz package shredded Gruyere cheese, divided
3/4 cup Parmesan cheese, grated
3/4 cup Asiago cheese, grated

Preheat oven to 375 degrees.
In a large glass bowl, combine ricotta cheese, beaten egg, 3 tablespoons Italian seasoning, and fresh parsley. Stir to combine.
Spray a 13 x 9 glass baking dish with non-stick cooking spray. Add enough meat sauce to cover the bottom of the pan and then cover with 3 lasagna noodles. Top with an even layer of the ricotta cheese mixture, followed by a layer of shredded mozzarella and Gruyere cheese, using equal amounts of each. Finish with a layer of grated Parmesan and Asiago cheese, also in equal amounts.
Repeat this process three more times: meat, noodles, ricotta mixture, shredded cheeses, and grated cheeses. Sprinkle the remaining Italian seasoning across the final layer.
Loosely tent dish with aluminum foil and bake for 30 minutes. Remove foil and continue baking for another 20-25 minutes. Remove from oven and allow to rest for 20 minutes before serving.




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