Ingredients:
15 ounces ricotta cheese
12 ounces mozzarella cheese, shredded
1 package provolone cheese
2 eggs
1 tablespoon parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1 package no-cook lasagna noodles
olive oil
32 ounces spaghetti sauce
parmesan cheese, grated
Directions:
Preheat oven to 350 degrees.
Shred provolone (can use salad shooter).
Combine all the cheese mixture ingredients and mix well.
Oil bottom of a 13″ x 9″ x 2″ pan with a thin layer.
Add 1/3 cup spaghetti sauce (ladle-full) to bottom of the pan.
Place 3-4 noodles across bottom of the pan.
Cover with cheese mixture (about 3 tablespoons per noodle) and spread.
Add 1/3 cup of spaghetti sauce and repeat until top of pan is almost reached.
Add noodles and then add spaghetti sauce on top.
Cover with grated parmesan cheese.
Cover pan with aluminum foil, shiny side down.
Follow baking direction on back of no-cook lasagna box.
Servings: 6
Time preparation: 35 min.
Time total: 80 min.