Ingredients:
2 1/2 cups tomato sauce
1/2 lb lasagna noodles, cooked and then put into cold water
2 cups ricotta cheese
2 eggs, beaten
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried oregano
1/4 teaspoon garlic powder
1 teaspoon chopped parsley
3/4 cup romano cheese
1 cup shredded mozzarella cheese
Directions:
Add 1/4 inch of hot water in 13 1/2″ x 9″ x 2″ baking dish.
Pour in 1/2 cup of sauce and cover bottom of pan with lasagna.
Combine the ricotta with the eggs, seasonings, and 1/2 cup of the Romano cheese in a bowl and mix well.
Spread the filling on the lasagna.
Repeat with another layer of lasagna and remaining filling.
Cover with a final layer of lasagna.
Spoon enough of the sauce over all to cover generously.
Sprinkle with the remaining 1/4 cup of Romano cheese and then with the mozzarella cheese.
Cover tightly with aluminum foil and bake in a preheated 375 degree over for 45 minutes.
Servings: 6
Time preparation: 30 min.
Time total: 75 min.