Easy Meatless Lasagna

You won't miss the meat with this easy, three-cheesy pasta dish.

2 cups ricotta cheese or small curd creamed cottage cheese
1/2 cup grated Parmesan cheese
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh oregano leaves or 1 1/2 tsp dried oregano leaves
2 jars (28 ounces each) tomato pasta sauce (any variety)
12 uncooked lasagna noodles
2 cups shredded mozzarella cheese (8 ounces)
1/4 cup grated Parmesan cheese
Additional shredded mozzarella cheese, if desired

Heat oven to 350 F. Mix ricotta cheese, 1/2 cup Parmesan cheese, the
parsley and oregano. Spread 2 cups of the pasta sauce in ungreased
rectangular pan, 13x9x2 inches; top with 4 uncooked noodles. Spread
ricotta cheese mixture over noodles. Spread with 2 cups pasta sauce and
top with 4 noodles; repeat with 2 cups pasta sauce and 4 noodles.
Sprinkle with 2 cups mozzarella cheese. Spread with remaining pasta
sauce. Sprinkle with 1/4 cup Parmesan cheese. Cover and bake 30 minutes.
Uncover and bake about 30 minutes longer or until hot and bubbly.
Sprinkle with additional mozzarella cheese. Let stand 15 minutes before
cutting.

Tips from the Kitchen

Complete this meal with your favorite tossed salad and crusty Italian
bread.
from www.bettycrocker.com
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