/ 1.4 litres of your favourite pasta sauce
I used about 2 x 24 oz jars of Barilla tomato basil
x 15 containers part-skim ricotta cheese
/ 200 g grated/shredded Parmesan cheese. I use fresh not powder stuff but I'm sure it would work too.
/ 300 g shredded mozzarella cheese
handful of chopped flat leaf parsley
about ¼ chopped
Box Barilla no-boil lasagna noodles
Soak lasagna noodles in boiling water in 9x13 baking dish for about 5 minutes or until soft. Gently peel the noodles away from each other (if you tear a few no big deal no one is going to notice)
Set to dry on kitchen towel or paper towels.
Mix ricotta, half of Parmesan, 2 cups of the mozzarella, eggs, salt, pepper, and parsley in medium bowl
Pour 2 cups of sauce on bottom of 9x13 baking dish to coat the bottom.
Take one softened lasagna noodle and put about ¼ cup of the filling on the bottom ¾ of the noodle and roll up like a sausage shape.
Do the same for remaining noodles and add to the baking dish.
Pour remaining sauce over all the pasta - top with remaining mozzarella cheese and parmesan.
Cover and bake at 375F / 190 C / Gas 5 for 40 minutes. Uncover and bake for an additional 20mins or until cheese is melted and pasta is hot and bubbly.
Recipes copyright of Lovefoodies.com 2020