No Boil Lasagna

No Boil Lasagna

2-lbs part-skim ricotta cheese
1/2 cup Parmesan cheese
8-oz shredded part-skim mozzarella cheese
3 eggs, beaten
1/2 cup parsley chopped, or 1 tbsp dried
salt & pepper to taste
2 jars pasta sauce, or 6-8 cups homemade
1 box lasagna noodles
1 cup roasted asparagus, cut into-inch pieces
Water

Blend together ricotta, Parmesan, eggs, parsley, salt & pepper.

1. Ladle enough sauce in bottom of 13x9 baking dish to cover bottom.
2. Cover bottom of pan with one layer of uncooked noodles, overlapping edges just slightly and breaking pieces to fit pan.
3. Ladle some sauce onto noodles and spread to cover.
4. Spread 1/2 the ricotta mixture over noodles.
5. Sprinkle asparagus over cheese.
6. Ladle some sauce on top.
7. Sprinkle 3-oz mozzarella over top.

Repeat steps 1-7. Finish with a layer of noddles, sauce and mozzarella. There should be sauce left over, for serving.

Gently pour water inside edges of pan, until level reaches top layer of noodles. Cover dish with foil and bake in 350 degree F oven for 60-90 minutes, until water in absorbed, noodles are cooked and cheeses are hot.
Serve remaining sauce with lasagna.

Note: Substitute other favorite roasted veggies, mushrooms, or browned, chopped meat (beef, turkey, chicken) to vary the lasagna.