Cheese Lasagna
Serves: 10
Ingredients
- 32 oz. Home Style Shredded Mozzarella
- 32 oz. Sorrento® Ricotta
- 5 1/2 cups Tomato Sauce
- 1 cup Parmesan, shredded
- 12 Fresh Basil Leaves, thinly sliced
- 1 Egg
- 16 sheets Lasagna Noodles (No Boil)
Directions
Directions:
1. Mix ricotta, basil, and egg in a medium bowl with salt and pepper.
2. Divide the mozzarella in half and reserve half for the top of the lasagna.
3. Spray a 9x13-inch baking dish with cooking spray. Spread 1 1/2 cups tomato sauce on bottom of pan. Follow with 4 sheets of noodles, overlapping slightly.
4. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the Parmesan, and 1/3 of the mozzarella. Top with 1 cup of the tomato sauce.
5. Repeat layering of noodles, ricotta, Parmesan, and tomato sauce, two more times.
6. Top with one more layer of noodles and then 1 more cup of tomato sauce. Finish with remaining mozzarella.
7. Cover with aluminum foil. Bake at 400 degrees F for 40 minutes until slightly bubbling. Remove foil and continue to bake until top is browned, about 10 minutes more. Cool 15 minutes before serving.
Add Recipe to Grocery List3. Spray a 9x13-inch baking dish with cooking spray. Spread 1 1/2 cups tomato sauce on bottom of pan. Follow with 4 sheets of noodles, overlapping slightly.
4. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the Parmesan, and 1/3 of the mozzarella. Top with 1 cup of the tomato sauce.
5. Repeat layering of noodles, ricotta, Parmesan, and tomato sauce, two more times.
6. Top with one more layer of noodles and then 1 more cup of tomato sauce. Finish with remaining mozzarella.
7. Cover with aluminum foil. Bake at 400 degrees F for 40 minutes until slightly bubbling. Remove foil and continue to bake until top is browned, about 10 minutes more. Cool 15 minutes before serving.
