Cheese Lasagna So Tasty

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Sunday, December 19, 2021

Cheese Lasagna

"An easy vegetarian lasagna with ricotta, mozzarella and Parmesan."

Ingredients :

1 (sixteen ounce) bundle lasagna noodles
four cups ricotta cheese
1/4 cup grated Parmesan cheese
four eggs
salt and pepper to taste
1 teaspoon olive oil
3 cloves garlic, minced
1 (32 ounce) jar spaghetti sauce
1 teaspoon Italian seasoning
2 cups shredded mozzarella cheese

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H5M

Preheat oven to 350 tiers F (one hundred seventy five ranges C). Bring a big pot of lightly salted water to a boil. Add pasta and cook for 8 to ten mins or until al dente; drain and lay lasagna flat on foil to chill.
In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; blend nicely.
In a medium saucepan, warmness oil over medium warmness and saute garlic for 2 mins; stir in spaghetti sauce and Italian seasoning. Heat sauce till warmed via, stirring occasionally, 2 to 5 minutes.
Spread half of cup of sauce within the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half of the ricotta aggregate over noodles; top with any other noodle layer. Pour 1 half cups of sauce over noodles, and unfold the last ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.
Bake 45 minutes, or till cheese is bubbly and pinnacle is golden.

Notes :

Reynolds® Aluminum foil may be used to preserve meals wet, prepare dinner it lightly, and make clean-up easier.

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