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| The first layer with cheese |
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| The finished cheese lasagna |
Polly-o ricotta cheese 2 lbs. and a block of Polly-o mozzarella 1 lb, grated Parmesan cheese.
Sauce Tuttoroso about 1 and 1/2 jars and fresh parsley. (from my garden) and spices.
Take a large bowl and add 2lbs of Ricotta Cheese add spices. Sprinkle garlic powder, onion salt, Italian seasoning, parsley my dried from the garden and I also went out side a picked a small handful of fresh parsley too and don't forget the dill mix everything in the ricotta cheese together.
In a glass baking pan spray oil and add a little olive oil drizzled on top and then add a little bit of the red sauce.
Then start your layers of four and over lap them they will expand when baking plus over lap to the edges your sauce to cover the noodles. I added a little of fresh parsley from my garden that I had sun dried just on two layers.
1. spray pam, add a little olive oil a a little of red sauce on the bottom of the glass baking pan.
2. layer 4 uncooked sheets spread ricotta, red sauce and sliced mozzarella top with sauce sprinkle a little Parmesan cheese and remember to cover the edges of the noodles.
3. layer 4 uncooked sheets of noodles spread ricotta, red sauce, sprinkle a little of Parmesan cheese (no mozzarella leave the remainder for the very top layers.
4 Layer the last 4 sheets of noodles on the top spread red sauce the remainder of sliced mozzarella and sprinkle a little of Parmesan cheese.
Cover with foil lightly (above the noodles not touching)
bake at 375 for 40 to 50 minutes until the cheese melts.
Let rest for 15 minutes before cutting.
Then your good to go.
Remember do not Boil these noodles. They are a no stove top cooking noodle.
You can change your spices add Mrs. Dash a little and If you like dice very small some mixed baby peppers, spinach and even yellow squash. You can make this cheese lasagna into a veggie lasagna adding all your favorite veggies and yes even fresh tomatoes.
Be Creative
Enjoy
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