| Makes 6 to 8
servings
1 lb. Lasagna Noodles
3 lb. Biazzo Ricotta
Cheese
1 lb. Biazzo Mozzarella
Cheese
(Shredded or
Sliced)
3/4 cup Biazzo Grated
Romano
Cheese
1 qt. Marinara Sauce
2 Eggs
2 teaspoons
Fresh Parsley
Black Pepper and Salt to taste
Directions:
Mix Biazzo ricotta, eggs, 1/2 cup Biazzo
romano cheese, parsley, salt and pepper until well
mixed.
Follow directions for cooking noodles. When noodles are almost
fully cooked, drain, run cold water over them, drain again.
Note: A little olive oil in boiling water while cooking lasagna
noodles will prevent noodles from sticking together. |
Spread a thin layer of marinara
sauce in a 9" x 13" baking pan. Lay flat a layer of lasagna
noodles, a layer of Biazzo ricotta cheese, a layer
of Biazzo mozzarella cheese (shredded or sliced), a
layer of marinara sauce (and grated romano cheese , if desired) and
repeat the procedure until all the ingredients are used, ending with
a layer of lasagna noodles, sauce and grated romano cheese ( a layer
of mozzarella is optional).
Cover baking pan with aluminum foil. Bake in a preheated
375 degree oven for 30 minutes, or until mozzarella is melted..
Before serving let pan set outside oven for 10 minutes, and then
serve. When serving use hot marinara sauce to top each
serving, if desired.
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