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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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This is another one from Betty Crocker's Good & Easy Cookbook. Ingredients:
2 cups ricotta cheese or 2 cups small curd cottage cheese |
1/2 cup grated parmesan cheese |
2 tablespoons chopped fresh parsley |
1 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried oregano leaves |
2 (28 ounce) jars spaghetti sauce |
12 uncooked lasagna noodles |
2 cups shredded mozzarella cheese |
1/4 cup grated parmesan cheese |
Directions:
1. Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano.
2. Spread 2 cups spaghetti sauce in ungreased rectangular pan, 13x9x2 inches; top with 4 noodles.
3. Spread cheese mixture over noodles.
4. Spread with 2 cups spaghetti sauce and top with four noodles; repeat with 2 cups spaghetti sauce and 4 noodles.
5. Sprinkle with 2 cups mozzarella cheese.
6. Spread with remaining spaghetti sauce.
7. Sprinkle with 1/4 cup Parmesan cheese.
8. Heat oven to 350, cover with aluminum foil and bake 30 minutes.
9. Uncover and bake about 30 minutes longer or until hot and bubbly.
10. Sprinkle with mozzarella cheese.
11. Let stand 15 minutes before cutting.
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