| 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
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