Cheese Lasagna Recipe

Don't be overwhelmed with a complicated lasagna recipe. This one is so easy to make and ready to eat in about an hour. Serve with garlic bread and a green salad!
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  • 16 ounces lasagna noodles , uncooked
  • 4 cups part-skim Ricotta Cheese
  • 2 cups Lowfat Mozarella Cheese, shredded
  • 1/4 cup parmesan cheese , grated
  • 4 Large Eggland's Best eggs
  • 3 1/2 cups (32 oz.) Marinara Sauce, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon Red Pepper Flakes (optional)
  • Cook lasagna noodles according to package directions, drain carefully. Preheat oven to 350 degrees F.
  • In a large bowl, combine Ricotta and Parmesan Cheeses, eggs, salt and pepper.
  • Spread ½ cup Marinara Sauce on the bottom of a 13x9 baking dish. Cover with pasta, overlapping edges slightly.
  • Spread ½ cheese mixture over the pasta. Top with another layer of pasta. Repeat with 1 ½ cups sauce, then pasta and cheese mixture. One more layer of pasta and then remaining sauce and then shredded mozzarella cheese. Sprinkle with red pepper flakes if using.
  • Cover loosely with tin foil and bake 45 minutes until bubbly. Remove foil and bake an additional five minutes until top is browned.
  • Let stand for about 15 minutes to set.

Nutritional Facts
1 Serving: Calories 380; Fat 14g (33.0% calories from fat); Protein 23g; Carbohydrate 40g; Dietary Fiber 2g; Cholesterol 95mg; Sodium 612 mg.
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