- 2 quarts Homemade Spaghetti Sauce
- 1 16 ounce container Ricotta Cheese
- 1 small container Romano & Parmesan Cheese
- 1 egg
- 2 Pounds Six Cheese Italian Style Blend Shredded Cheese (Mozzarella, Provolone, Parmesan, Romano, Fontina & Asiago)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon parsley
- Ready to bake Lasagna Noodles
Preheat oven to 350 degrees
Spray a 13 x 9 x 2 glass baking pan with non-stick cooking spray. In a medium bowl, combine, Ricotta, Parmesean & Romano (grated), egg, salt and pepper and mix well. Using a ladle, ladle (approximately 3 ladles) spaghetti sauce into bottom of pan and spread evenly (add more if necessary to cover bottom). Add a layer of Lasagna noodles, touching but not overlapping. Using a rubber spatula, spread a layer of ricotta mixture on each of the lasagna noodles. Sprinkle a layer of Six Cheese Italian Blend Shredded Cheese on top of Ricotta mixture. Ladle another layer of spaghetti sauce and repeat layering with lasagna noodles, ricotta mixture, six cheese Italian blend until pan it full. You should end with a layer of spaghetti sauce and six cheese Italian Blend.
If you have leftover ingredients you can use a smaller baking pan to make a smaller batch and use the remaining ingredients up.
Bake at 350 for approximately 1 hour or until lasagna is bubbly and golden brown on top. Let stand for 15 minutes before cutting for serving. Serve with your favorite bread and vegetable or salad if desired.