Tuesday, January 20, 2009


6 Oven Ready Lasagna Noodles; do not boil.
1 egg
15-oz carton ricotta cheese
1 tbsp dried parsley
1/2 cup grated Parmesan cheese
1 jar of pasta sauce
1 1/2 cups shredded mozarella cheese, divided

Using vegetable oil spray, spray the bottom of an 8x8-inch square glass baking dish.

In a medium mixing bowl, beat eggs. Stir the ricotta cheese, parsley, and Parmesan cheese into the egg. Stir the mixture well to blend.

Cover the bottom of the dish with 3/4 cup of the pasta sauce. Lay two lasagna noodles over the sauce. Spread half the ricotta cheese over the noodles, going all the way to the sides to completely cover the noodles. Put half cup the mozarella cheese over the ricotta. Repeat the same process then top with the last two lasagna noodles, pasta sauce and mozarella.

Cover the dish with microwaveable plastic wrap and cut a small slit in the top to vent. Microwave on high for 15 to 20 minutes. Place on a microwave turntable or turn by hand every 5 minutes during the cooking process. Let stand, uncovered, for a few minutes before cutting. Sprinkle with Parmesan cheese and add a sprig of fresh parsley to each piece before serving, if desired.

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