Four-Cheese Lasagna

Photo: flickr user kimberlykv

Ingredients

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 tablespoons Parsley, chopped

9 Lasagna noodles

1 pound Ground beef

3 cups Spaghetti sauce

Preparation

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.