When ever I eat baked Italian lasagna,
I feel there should be a little more cheese.
In this lasagna on the second layer I spread
a good thickness of the creamy cheese mixture.
Creamy egg ricotta cheese flavored with parsley.
Make some sandwiches with the leftovers on rolls.
4 cups cold water
6 lasagna noodles
2 cups tomato sauce
2 cups ricotta cheese
2 large eggs, beaten
2 tablespoons sugar
1 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons dried parsley
1 cup shredded mozzarella cheese
Bring water to a boil in a soup pot.
Add in noodles and cook until soft.
In a mixing bowl combine ricotta cheese,
beaten eggs, sugar, salt, pepper and parsley.
When noodles are done remove to cool.
Use a lasagna pan or a smaller baking dish,
place some tomato sauce on the bottom,
then layer noddles side by side to cover dish.
( I use kitchen scissors to cut the noodles to fit ).
Spread some tomato sauce over noodles.
Then another layer of pasta noodles over it.
Now pour and spread the ricotta mixture into pan.
Layer in another mess of lasagna noodles.
Top with a smear of tomato sauce and also
sprinkle with about a cup of mozzarella cheese.
Cover dish with foil and bake in a 350 degree F.
for about 60 minutes, remove foil to brown the top.