 |
Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
A family favorite for years. Ingredients:
15 ounces ricotta cheese |
12 ounces mozzarella cheese, shredded |
1 package provolone cheese |
2 eggs |
1 tablespoon parsley |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 package no-cook lasagna noodle |
olive oil |
32 ounces spaghetti sauce |
parmesan cheese, grated |
Directions:
1. Preheat oven to 350 degrees.
2. Shred provolone (can use salad shooter).
3. Combine all the cheese mixture ingredients and mix well.
4. Oil bottom of a 13 x 9 x 2 pan with a thin layer.
5. Add 1/3 cup spaghetti sauce (ladle-full) to bottom of the pan.
6. Place 3-4 noodles across bottom of the pan.
7. Cover with cheese mixture (about 3 tablespoons per noodle) and spread.
8. Add 1/3 cup of spaghetti sauce and repeat until top of pan is almost reached.
9. Add noodles and then add spaghetti sauce on top.
10. Cover with grated parmesan cheese.
11. Cover pan with aluminum foil, shiny side down.
12. Follow baking direction on back of no-cook lasagna box.
|
|