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