1 Clove garlic, minced
1 T. Basil
1 1/2 t. Salt
1 Lg. Can Tomatoes
1 8 oz. can of Tomato Paste
10 oz. Lasagna noodles
2 Eggs
3 C. Ricotta Cheese
1/4 cup of grated Parmesan cheese
1/4 cup of grated Parmesan cheese
2 T. Parsley
1 t. Salt
1/2 t. Pepper
1 pound Mozzarella Cheese
Brown meat slowly. Spoon off excess fat. Add garlic, basil, salt, tomatoes, and tomato paste. Simmer uncovered for 30 minutes.
Cook noodles in large amount of water, drain and rinse with cold water to stop cooking.
Beat eggs. Add remaining ingredients; except mozzarella.
Layer 1/2 noodles in 13x9 dish, spread with half ricotta filling, 1/2 mozzarella cheese, 1/2 meat sauce. Repeat. Bake at 375 degrees for 30 minutes. (If assembled early and refrigerated, bake and additional 15 minutes.)
Cook noodles in large amount of water, drain and rinse with cold water to stop cooking.
Beat eggs. Add remaining ingredients; except mozzarella.
Layer 1/2 noodles in 13x9 dish, spread with half ricotta filling, 1/2 mozzarella cheese, 1/2 meat sauce. Repeat. Bake at 375 degrees for 30 minutes. (If assembled early and refrigerated, bake and additional 15 minutes.)
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