POLLY-O Lasagna

1. 1

   Mix ricotta cheese and egg until well blended.

2. 2

   Layer about 3/4 cup of the spaghetti sauce, 3 noodles, 1/2 of the ricotta mixture and 1-1/2 cups of the mozzarella cheese in 13x9-inch baking dish.

3. 3

   Repeat layers once.

4. 4

   Top with remaining noodles and sauce.

5. 5

   Sprinkle with remaining mozzarella and Parmesan cheeses.

6. 6

   Cover with foil.

7. 7

   Bake at 350F for 45 minutes.

8. 8

   Remove foil.

9. 9

   Bake 15 minutes longer or until noodles are tender.

10. 10

    Let stand 10 minutes before serving.

11. 11

    E-Z Meat Lasagna: Prepare E-Z Lasagna as directed above, increasing sauce to 4 cups and adding 1 lb.

12. 12

    ground beef, cooked, drained, to sauce.

13. 13

    E-Z Spinach Lasagna: Prepare E-Z Lasagna as directed above, adding 2 pkg.

14. 14

    (10 oz.

15. 15

    each) frozen chopped, 1/2 cup POLLY-O Grated Parmesan Cheese and 1/4 to 1/2 tsp.

16. 16

    dried oregano leaves to ricotta cheese mixture.

17. 17

    E-Z Vegetable Lasagna: Prepare E-Z Lasagna as directed above, adding 1/4 cup chopped fresh basil to ricotta cheese mixture.

18. 18

    Thaw, drain and chop 1 pkg.

19. 19

    (16 oz.)

20. 20

    assorted frozen vegetables.

21. 21

    Layer 1/2 of the vegetables at a time with remaining ingredients as directed.

* Per serving · 4 servings · Values may vary.

No additional tips available.