Preheat Oven to 375. Mix ricotta, eggs, mozzarella, Parmesan and parsley in large bowl. Set aside.
Lightly grease a deep lasagna pan and pour a little sauce in the bottom. Reserve a cup of mozzarella for the top of the lasagna. Begin layering by covering the bottom with pasta. It may be necessary to cut up and piece the pasta to ﬁt.
Spoon half the cheese mixture onto the pasta and spread it evenly. Place another layer of pasta on top. Cover with half the beef, carefully layering it evenly on top of the pasta.
Pour 1/3 of the remaing sauce over the beef. Add another layer of cheese, another layer of pasta. Then the rest ofthe beef and another third ofthe sauce. Finish by topping with a layer of pasta. Pour the ﬁnal third of the sauce on top and spread it evenly. Top with reserved mozzarella.
Cover with aluminum foil and bake covered until it bubbles around the edges, about 30 minutes. Uncover and bake until golden brown and heated through. If it gets brown before it is heated through, put the foil back on and continue baking.
Let it rest for ten minutes before cutting to allow it to ﬁrm up.
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