Lasagna

I love Italian food. All kinds of Italian food. Spaghetti & meatballs. Osso buco. Veal Scallopine. Manicotti. And lasagna. I don't put meat in my lasagna. Or in the sauce I use to make lasagna. I've just recently come to realize how alien that seems to many people, but that's how my dear Mom always made it, so... I usually make a batch of meatballs and cook up some sweet Italian sausage on the side, garlic bread and a green salad to go with. One of my favorite meals!

Lasagna Cheese Filling

2 pounds ricotta
8 ounces mozzarella, cubed (plus additional for topping)
1/3 cup grated parmesan (plus additional for topping - Parmigiana Reggiano is my favorite)
2 eggs, beaten
1 tablespoon chopped parsley
1 teaspoon salt
1/4 teaspoon black pepper

Mix all ingredients.

Spread your favorite marinara sauce in the bottom of a 9-inch square baking dish. Layer lasagna noodles over sauce, then spread one-third of the ricotta mixture over the noodles. Repeat noodle/ricotta layering two more times. Over last layer of ricotta mixture, place another layer of noodles. Pour sauce over lasagna so that it completely covers last layer of noodles. Sprinkle shredded mozzarella and grated parmesan over top of sauce. Bake at 350 F. for 35 - 40 minutes, or until cheese is melted and bubbly.