Lasagna 1

By Cathie davidson

Grammy Panarale

Ingredients

• 1 1/2 pounds ricotta cheese
• 2 eggs + 1 egg white
• 1/8 cup chopped parsley, flat
• 1/2 cup Parmesan or Romano cheese
• salt and pepper
• 14 lasagna noodles
• 1 pound mozzarella cheese, grated

Preparation

Step 1

Drain Ricotta cheese overnight. Mix Ricotta, eggs, parsley and Parmesan or Romano cheese together. Par boil lasagna noodles for 6-8 minutes, put immediately into cold water. Dry noodles on paper towels. Grease 13 x 9 pan. Start layers with noodles on the bottom top with 1/2 ricotta filling, then top with a layer of ground meat sauce, top with 1/3 shredded mozzarella cheese, then repeat layers with starting with noodles etc.....top the last layer of noodles with meat sauce. Bake 45-60 at 350- top with remaining mozzarella cheese for last 20 minutes.
If making lasagna to reheat, do not add mozzarella until last 20 minutes of reheating. Allow at least 90 minutes to reheat from refrigerator.