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.
2 lb whole ricotta (4c)
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.
A slice of cheese lasagna. Serve with salad, beets & garlic bread.
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