Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Lasagna noodles |
| 1 pounds | Mozzarella cheese |
| 2 \N | Garlic cloves; minced |
| 1 can | Tomatoes; 16 oz |
| 1 can | Tomato paste; 6 oz |
| 1 can | Tomato sauce; 8 oz |
| 1 teaspoon | Basil |
| \N \N | S & P to taste |
| 1 \N | Egg |
| 15 ounces | Ricotta cheese |
| ¼ cup | Parmesan |
| 2 tablespoons | Parsley |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
SAUCE
RICOTTA MIXTURE
Cook the lasagna noodles according to the package; drain, and separate. Shred the mozza. Saute garlic in a little olive oil; add the rest of the sauce ingredients and heat through. Whisk the ricotta mixture together. Spoon a little sauce in the bottom of a 13X9X2 pan and build in layers. Noodles, Ricotta, Mozza, Sauce, etc. Bake at 375 for 30 minutes.
Mickey Forster AWXP96A