Is there anything better then lasagna loaded with cheese? We don’t think so. Serving this lasagna with fresh baked Pepperidge Farm Garlic Bread is like the icing on the cake, the perfect finish!
cost per recipe: $15.60
Heat the oven to 375°F. Stir the ricotta, egg and 1/2 cup Parmesan cheese in a medium bowl.
Spread 1 cup sauce on the bottom of a 13x9x2-inch baking dish. Layer with 3 lasagna noodles, 3/4 cup ricotta mixture (drop by spoonfuls over the noodles), 1 cup mozzarella and 1 1/2 cups sauce. Repeat layers twice. Top with the remaining noodles, sauce, mozzarella and Parmesan cheeses. Cover the baking dish.
Bake for 1 hour or until the lasagna is hot and bubbling and the cheese is melted. Remove the lasagna from the oven. Let the lasagna stand for at least 30 minutes.
Delicious vegetarian meal!
This is the best cheese lasagna recipe I have found so far. I have the palate of a toddler, so I love how simple and easy this is. I tried it with uncooked noodles the first time, and I would definitely recommending boiling them first.
Ive recently decided to stop eating meat and I was craving lasagna. This recipe is so good! I pre-cooked the noodles and baked it for less time.
DIS RECIPE IS GORGEOUS
I FEEL LIKE THIS TEXTURE OF A MEAL FITS Everything in life
Scotto Cheese Lasagna