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Free Italian Recipe
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Lasagna Biazzo

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

1 qt. Marinara Sauce
2 Eggs
2 teaspoons Fresh Parsley
Black Pepper and Salt to taste


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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Ridgefield, N.J. 07657

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Last revised: March 26, 2002