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SAUCE
2 Garlic cloves; minced
1 cn Tomatoes; 16 oz
1 cn Tomato paste; 6 oz
1 cn Tomato sauce; 8 oz
1 ts Basil
S & P to taste
RICOTTA MIXTURE
1 Egg
15 oz Ricotta cheese
1/4 c Parmesan
2 tb Parsley
1/2 ts Salt
1/2 ts Pepper
Cook the lasagna noodles according to the package; drain, and separate.
Shred the mozza. Saute garlic in a little olive oil; add the rest of the
sauce ingredients and heat through. Whisk the ricotta mixture together.
Spoon a little sauce in the bottom of a 13X9X2 pan and build in layers.
Noodles, Ricotta, Mozza, Sauce, etc. Bake at
375 for 30 minutes.
Mickey Forster AWXP96A
8 oz Lasagna noodles
1 lb Mozzarella cheese
8 Servings