| Boil the lasagna noodles till al dente (slightly firm in middle, not crunchy). Drain and rinse WELL in cold water. Combine ricotta amp parmesan cheeses, fresh parsley, egg, salt and pepper. If you want a layer of meat, you can brown ground beef (anywhere between / to pound, drain, add in some chopped onions (between /3 cup to /3 cup) and sauteacute an additional 5 minutes or till onions are soft. Season with salt, pepper, garlic powder. Preheat oven to 350 degrees. To assemble: Pour small amount of sauce in bottom of pan. Layer lasagna noodle, overlapping so no sauce is showing. I use 4 per layer. Layer in meat if you are using it, otherwise layer in your cheese. If you use meat, you can put a little sauce in with the meat to keep it moist. Put on the next layer of lasagna noodles. I only use two layers in my lasagna, the meat and cheese layer, then I'm finished. After the last layer of noodle, top with sauce then the mozzarella cheese. Bake at 350 for about 30 to 45 minutes, or until bubbly. Sometimes I will add the mozz. cheese after the first 5 minutes of baking so the cheese doesn't get too crispy on top. Let set for about 0 minutes after removing from the oven or the cheese runs. |