From Momma’s Kitchen

**NEW** Lasagna

You know we don’t eat Italian Beef at every meal. Here’s a great Lasagna recipe that goes way back.

Ingredients

* 1 box (1 lb.) Lasagna noodles
* 2 lbs. ricotta cheese
* 2 rounded TBS. Parmesan or Romano cheese
* Mozzarella cheese (grated)
* 2 Eggs
* 2 rounded TBS. Fresh parsley chopped or 2 TBS. dried parsley flakes

Directions

Boil noodles according to packages directions.

While noodles are cooking beat the eggs and add to the ricotta cheese along with the parsley and Parmesan. Salt to taste. Mix all ingredients together well. You can mix by hand with a fork. Set aside.

When the noodles are cooked a’dente (firm, not soft or they will break apart) drain and cover with cold water so they can be handled easily. Put a few noodles at a time in a colander and allow to drain. Spread a little of the meat sauce on the bottom of the oven proof dish (about 9×13 – should be a little deep as lasagna will bubble while cooking).

Cover sauce on the bottom of the pan with cooked noodles. Dot all noodles with tablespoons full of ricotta mixture; sprinkle with grated Mozzarella cheese and then with Parmesan cheese. Cover this layer with more of the meat sauce.

Repeat layers until all noodles are used. The top layer should be the cheeses covered with meat sauce. Don’t be stingy with the sauce or the lasagna will be dry. Can be made ahead of time and kept covered in the refrigerator until ready to serve.

When ready to serve heat uncovered in a 350 degree oven until lasagna is bubbly. (At least 30 to 45 minutes. Everything is already cooked; all you are doing is heating). Serve with an extra bowl of meat sauce at the table.

(When cooking several pounds of pasta, the rule is to each pound of ricotta cheese needed add one beaten egg, 1 Tbs. Parmesan or Romano cheese and 1 Tbs. parsley. Salt to taste).

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