From the kitchen of Stephanie Knewasser.  I took Mom's
recipe,  the recipe from a box of P&R pasta & some tips from
the wife of one of Scott's previous bosses to come up with this.
Combine:
2 lb whole ricotta (4c)
4 eggs
3/4 tsp salt
1/4 tsp pepper
2 Tbsp parsley
1/3 c romano
2-3 tsp sugar
1 clove garlic, minced
1 3/4 c mozzarella, shredded

In a 13x9 Pyrex dish layer as follows:
Sauce, to coat bottom
4 lasagna noodles
1/3 of cheese mixture
Repeat sauce, noodles, cheese 2 times.
Top with 4 remaining noodles.
Generously spoon sauce over top.
Top with 1/4 c grated mozzarella.

For Spinach Lasagana
On top of cheese layers, add fresh washed raw spinach.

For Meat Lasagna
On top of cheese layers add cooked crumbled sausage (1 lb)

Bake @ 375, COVERED for 50 minutes,
UNCOVERED for 10 minutes, should be bubbly.
"Unless someone like you cares a whole awful
lot, nothing is going to get better.  It's not."
A slice of cheese lasagna.  Serve with salad, beets & garlic bread.
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