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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 9 |
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It is all about the cheese. Ingredients:
2 tablespoons vegetable oil or 2 tablespoons olive oil |
1 (16 ounce) package dry lasagna noodles (or 1 lb fresh lasagna noodles) |
1 (26 ounce) jar spaghetti sauce (or 2 cups fresh tomato sauce) |
2 lbs ricotta cheese or 2 lbs cottage cheese |
1/2 cup chopped fresh basil |
1/2 cup chopped fresh parsley |
8 ounces shredded mozzarella cheese |
8 ounces crumbled feta cheese |
1 cup grated parmesan cheese |
Directions:
1. Preheat oven to 375°; oil the sides and bottom of a 13x9 inch baking dish.
2. Bring a big pot of salted water to a boil; add in the dried pasta and cook for 8-10 minutes, or until al dente; if using fresh pasta, cook for only 2-4 minutes.
3. In a blender or with an electric mixer, blend the tomato sauce and the ricotta cheese until smooth.
4. In a small bowl, combine the basil and parsley.
5. Spoon a little of the sauce mixture into the bottom of the baking pan.
6. Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, feta, parmesan, and herbs over the noodles.
7. Repeat the layering of sauce, noodles, cheeses, and herbs, finishing with a cheese layer sprinkled with remaining herbs.
8. Bake for 30-45 minutes until the cheese is bubbly and golden.
9. Remove from oven and let rest for 10 minutes before slicing to serve.
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