Lazy-Day Lasagna © 2001

Here's a shortcut you'll love - you don't have to cook the noodles.

PREP: 15 MIN BAKE: 1 HR STAND: 15 MIN

1 container (15 ounces) ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh or 1 1/2 teaspoons dried oregano leaves
2 jars (28 ounces each) tomato pasta sauce
12 uncooked lasagna noodles (12 ounces)
2 cups shredded mozzarella cheese (8 ounces)


1/4 cup grated Parmesan cheese
Additional shredded mozzarella cheese, if desired

1. Heat oven to 350º. Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano.

2. Spread 2 cups of the pasta sauce in ungreased rectangular pan, 13x9x2 inches. Top with 4 uncooked noodles. Spread with 2 cups pasta sauce; top with 4 noodles. Repeat with 2 cups pasta sauce and 4 noodles. Spread with 2 cups mozzarella cheese. Spread with remaining pasta sauce. Sprinkle with 1/4 cup Parmesan cheese.

3. Cover and bake 30 minutes. Uncover and bake about 30 minutes longer or until hot in center. Sprinkle with additional mozzarella cheese. Let stand 15 minutes before cutting. 8 servings.

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