1/2 package of lasagna noodles ( cooked according to package directions and drained )
4 cups pasta sauce (I made my own sauce using hamburger but meat free sauces work well too)
3/4 cup shredded mozzarella cheese (divided into 1/2 cup and 1/4 cup portions)
1/2 cup Parmesan cheese
1 cup Ricotta
2 tsp oregano
1 tsp parsley
1tsp garlic powder
Salt & pepper

Heat over to 350F

Mix 1/2 cup shredded mozzarella cheese with the Parmesan, Ricotta, oregano, parsley, garlic, Salt & pepper in a bowl and set aside.

In an over proof dish (I use a 13" x 9" glass pyrex ovenproof dish) line the bottom of the dish with sauce, usually a little more than 1/4 cup. Line the base of the dish with noodles, overlap if necessary (I usually use 3 noodles or 2 long ways and one for the shorter side. Sometimes I cut them in half to make them fit the dish better).

Next add a thin but even layer of the ricotta cheese mixture and then another layer of sauce. Add another layer of noodles, another layer of the Ricotta cheese mixture and another layer of sauce. I like to add a third layer of the noodles then ricotta then sauce before topping with a final layer of noodles that you top with sauce and the remaining 1/4 cup of shredded mozzarella.

Put covered baking dish on a cookie sheet and cook, covered, for 30 minutes. Then remove the cover and return to the oven uncovered for 15-30 minutes, until the sides are hot and bubbling and the cheese on top is melted, usually 25 minutes in my oven but check every 5 minutes once you have reached 15 minutes as oven temperatures vary.


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