| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Sicilian |
Shelf life, Shelf4 |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Pkg. lasagna noodles |
| 15 |
oz |
Ricotta cheese |
| 8 |
oz |
Shredded mozarella |
| 1 |
|
Egg |
| 3 |
lb |
Jar of favorite sauce |
|
|
homemade is best |
|
|
Garlic powder |
|
|
Italian seasonings |
| 1 |
|
Clove garlic, finely chopped |
INSTRUCTIONS
Boil noodles in water until soft and pliable. Set aside to cool.
Combine ricotta, mozzarella and egg in a bowl and hand mix thoroughly.
Ina 13" x 9" baking dish, put a thin layer of sauce across bottom of
pan. Add one layer of noodles, add one thin layer of sauce, then a
thin layer of cheese mixture and add a dusting of garlic powder and
Italian spices. Continue adding layers of sauce, noodles, cheese
mixture, spices until noodles and cheese mixture is gone. Cover top of
lasagna with sauce. Add finely chopped garlic clove to taste. Cover
with foil and bake it for 45 minutes in a 350 degree oven. Uncover and
let stand for 5 minutes before serving. Serves 8 Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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