PASTA RECIPES
Lasagna for 20-24
2 boxes
Lasagne noodles
7 cups (56 oz)
pasta sauce
2 15-oz.
containers of ricotta cheese
6 cups shredded
mozarella cheese
1/2 cup grated
Parmesan cheese
4 eggs, slightly
beaten
2 T chopped
parsley
Preheat oven to 350.
Boil noodles only about 4 minutes until
barely softened. Drain and cover with cool water to keep them
from sticking together. In a large bowl, combine ricotta, 2 cups of
mozzarella, Parmesan and eggs. Spray baking dish with cooking
spray. Spread sauce over the bottom of the baking
dish. Place noodles covering the bottom, slightly
overlapping. Drop ricotta mixture by spoonfuls over the noodles, cover
lightly with sauce and sprinkle with mozzarella. Repeat for as many
layers as you can. For top layer, omit ricotta mixture. Cover with
foil and bake for 30 minutes. Remove foil and bake for additional 10
minutes. Let stand 10 minutes before serving.
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