| 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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