Ingredients:
1 large onion
24 oz tomato sauce with basil
12 oz whole milk ricotta cheese
2 large eggs, beaten
1/4 cup fresh parsley, chopped
1/4 cup grated parmesan cheese
12 uncooked lasagna noodles
8 oz fresh whole milk mozzarella cheese, shredded
Step 1:
Preheat oven to 350ºF. Coat a large lasagna pan with Pam. In a medium bowl, combine ricotta cheese, eggs, parsley and 3 tbsp parmesan cheese; stir in about 1/3 cup tomato sauce so ricotta mixture turns pink.
Step 2:
Spoon about 1/2 cup of sauce on bottom of prepared pan. Cover sauce with 4 lasagna noodles, breaking up some noodles to form a single layer, if necessary. Cover noodles with 1/2 of ricotta mixture and 1/3 of mozzarella cheese; spoon 1/3 of remaining sauce over top.
Step 3:
Add another layer of noodles and remainder of ricotta mixture; sprinkle with 1/3 of mozzarella cheese and another 1/3 of sauce.
Step 4:
Add the final layer of noodles and cover with remaining sauce; sprinkle
with remaining mozzarella and remaining tbsp of parmesan cheese.
Step 5:
Add the final layer of noodles and cover with remaining sauce; sprinkle with remaining mozzarella and remaining tbsp of parmesan cheese.
Makes 12 servings; 7 Points Plus each
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