Description
From emeril's kid cookbook, "there is a chef in my soup!" it is similar to his recipe #220830, but with no meat and fewer spices. My kids *loved* making this! Allow for extra prep time if your kids are new to cooking. 😉
Ingredients
- Ricotta Cheese
- Eggs
- Parmesan Cheese
- Mozzarella Cheese
- Spices
- Salt
- Dried Parsley
- Dried Basil
- Black Pepper
- Pasta Sauce
- Lasagna Noodles
Instructions
- Make sure the oven rack is in the center position and preheat the oven to 375 degrees f
- In a large bowl, using a large wooden spoon, stir together the ricotta cheese, eggs, 1 / 2 cup of the grated parmesan cheese, 1 / 2 cup of the grated mozzarella cheese, the baby bam, salt, parsley, basil, and pepper until thoroughly combined
- Spread 1 cup of the best basic red sauce in the bottom of a 3-quart casserole dish
- Lay 3 lasagna noodles lengthwise in the dish
- The noodles should not overlap or touch one another
- Spoon 3 / 4 cup of the ricotta mixture over the noodles and spread it evenly with a spatula
- Sprinkle 1 cup of the mozzarella cheese evenly over the ricotta
- Repeat with the remaining ingredients, for a total of 4 layers of noodles
- Sprinkle the remaining 1 cup of mozzarella cheese over the top layer of tomato sauce
- Top with the remaining 1 / 2 cup of parmesan cheese
- Cover the casserole tightly with aluminum foil
- Bake, covered, for 1 hour
- Using oven mitts or pot holders, remove the casserole from the oven and discard the aluminum foil
- Return the dish to the oven and bake, uncovered, for 10 minutes
- Using the mitts or pot holders, remove the casserole from the oven and let it rest for 10 minutes before serving