Susanville Supermarket IGA Community Cookbook

Cheese Lasagna
1 pkg. lasagna noodles
2  16 oz. cartons cottage cheese
16 oz. shredded Mozzarella cheese
2 eggs
1 T. dried parsley or 2 T. fresh minced parsley

1 tsp. salt
1/4 tsp. pepper
4 T. grated Parmesan cheese
3 – 4   8oz. cans marinara sauce
 

Preheat oven to 350 degrees F.
Cook lasagna noodles by package directions.
Grease a 12″ X 18″ X 2 1/2 ” baking dish.
In a large bowl combine;
cottage cheese
3/4 of Mozzarella
eggs
parsley
salt
pepper
Blend well.

Cut 6 noodles in half lengthwise and rool to form 12 coils; set aside.
Spoon a little marinara sauce into prepared baking dish.
Layer noodles, cheese mixture, marinara sauce, until all ingredients are used, ending with marinara sauce.
Arrange the 12 coils on top.
Sprinkle Parmesan cheese and remaining Mozzarella on top.

BAKE  uncovered at 350 degrees for 45 minutes or until center is nearly solid.

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15 ounces ricotta cheese
2 eggs, beaten
2 cups mozzarella cheese, shredded
3 tablespoons minced fresh parsley
1/2 teaspoon salt
pinch black pepper
12 ounces rotini, cooked and drained
28 ounces Alfredo sauce

Preheat oven to 350F. In a medium bowl, combine ricotta cheese, eggs, 1 cup mozzarella cheese, parsley, salt and pepper; stir to mix well. In another bowl, combine hot cooked pasta and Alfredo sauce. Layer half of pasta mixture in an 11 x 7 inch baking dish. Evenly layer with cheese mixture and remaining pasta mixture. Bake, covered, 35 to 40 minutes or until bubbly. Uncover; top with remaining mozzarella cheese. Bake 5 minutes or until cheese melts.

Tags: alfredo sauce, mozzarella cheese, parsley, ricotta cheese, rotini
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