From the kitchen of Stephanie Knewasser
Cook 1 box lasagna noodles, according to box directions.
Make 1 batch sauce. See recipes below.
Cheese Filling
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 13×9 Pyrex dish layer as follows:
- Sauce, to coat bottom of pan
- 4 lasagna noodles
- 1/3 of cheese filling
- Repeat sauce, noodles, cheese 2 times.
- Top with 4 remaining noodles.
- Generously spoon sauce over top.
- Top with 1/4 c grated mozzarella.
Bake @ 375, COVERED for 50 minutes,
UNCOVERED for 10 minutes, should be bubbly.
For Spinach Lasagna
On top of cheese layers, add fresh washed raw spinach.
For Meat Lasagna
On top of cheese layers add cooked crumbled sausage (1 lb)
Or sliced meatballs, fully cooked