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Four-Cheese Lasagna
3 cups Ricotta (or cottage) cheese
1 cup Mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
1/2 cup romano cheese, grated
2 eggs, lightly beaten
2 Tbsp parsley, chopped
9 lasagna noodles
1 lb ground beef
3 cups spaghetti sauce
In large bowl combine Parmesan, Romano, Ricotta, and 1/2 mozzarella
cheeses, eggs, and parsley. In a large rectangular pan, soak
uncooked lasagna noodles in cold water for 10 minutes, drain.
Brown ground meat, drain, and stir in sauce.
Heat oven to 350 F. In 8x12-inch glass baking dish, spread 1/2
cup sauce. Place 3 noodles side by side over sauce, spread 1/3
cheese filling over noodles, then 1 cup sauce. Repeat layers ending
with sauce. Cover tightly with aluminum foil and bake 1 hour.
Remove foil and top with remaining mozzarella cheese. Bake for an
additional 3 minutes until the cheese has melted. Remove from oven
and all 10 minutes before cutting.
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Four Cheese