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Pre-heat oven to 375 degrees
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Chop up Italian Parsley, Basil and Oregano
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In a mixing bowl, combine Ricotta Cheese, milk, egg, half of the Parmigiano-Reggiano cheese, the Italian Parsley, Basil, Oregano, Salt.
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In a boiling pan of water, cook the Lasagna noodles for 8 minutes or whatever the package says. Don't overcook these. Rinse in cold water to stop the cooking process.
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In 3-quart baking pan, generously drizzle the bottom with Olive Oil
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Line 3 Lasagna noodles on top of Olive Oil
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Top noodles with 1/4 cheese mixture
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Then 1/4 of meat sauce.
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Repeat process with noodles, cheese and sauce until it's all used up
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Top the Lasagna with the remaining Parmigiano-Reggiano cheese
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Brush Olive Oil on piece of Parchment Paper. Put on top of the Lasagna with the Olive Oil side facing down. Then put Aluminum Foil on top of Parchment Paper.
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Cook for 30 minutes
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Take off Parchment Paper and Foil and cook for another 15 minutes.
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Let cool for 15-20 minutes
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Serve