Veggie Lasagna II for 8

[Guest guest]

Veggie Lasagna II

 

2 cups ricotta cheese or small curd creamed cottage cheese

1/2 cup grated Parmesan cheese

2 TB fresh parsley, chopped

1 TB fresh oregano, chopped OR

1-1/2 tsp. dried oregano leaves

2 jars (28 oz. ea.) tomato pasta sauce (any brand)

12 uncooked lasagna noodles

2 cups shredded mozzarella cheese (8 ounces)

1/4 cup grated Parmesan cheese

Additional shredded mozzarella cheese, if desired

 

Preheat oven to 350° F.

 

Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano.

 

Spread 2 cups of the pasta sauce in ungreased rectangular pan, 9 " x 13 " ;

top with 4 uncooked noodles.

 

Spread ricotta cheese mixture over noodles. Spread with 2 cups pasta sauce

and top with 4 noodles; repeat with 2 cups pasta sauce and 4 noodles.

 

Sprinkle with 2 cups mozzarella cheese. Spread with remaining pasta sauce.

 

Sprinkle with 1/4 cup Parmesan cheese.

 

Cover with foil, and bake 30 minutes.

 

Uncover and bake about 30 minutes longer or until hot and bubbly. Sprinkle

with

additional mozzarella cheese. Let stand 15 minutes before cutting.

 

Yield: 8 servings.