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2011-10-07Cheese Lasagna: Home Style Shredded Mozzarella, Ricotta, Tomato Sauce, Parmesan, Fresh Basil Leaves, Egg, Lasagna Noodles (No Boil)
Cheese Lasagna featuring Sorrento® Mozzarella

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Sorrento® Mozzarella

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Cheese Lasagna

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  • 32 oz. Home Style Shredded Mozzarella
  • 32 oz. Sorrento® Ricotta
  • 5 1/2 cups Tomato Sauce
  • 1 cup Parmesan, shredded
  • 12 Fresh Basil Leaves, thinly sliced
  • 1 Egg
  • 16 sheets Lasagna Noodles (No Boil)



1. Mix ricotta, basil, and egg in a medium bowl with salt and pepper.
2. Divide the mozzarella in half and reserve half for the top of the lasagna.
3. Spray a 9x13-inch baking dish with cooking spray. Spread 1 1/2 cups tomato sauce on bottom of pan. Follow with 4 sheets of noodles, overlapping slightly.
4. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the Parmesan, and 1/3 of the mozzarella. Top with 1 cup of the tomato sauce.
5. Repeat layering of noodles, ricotta, Parmesan, and tomato sauce, two more times.
6. Top with one more layer of noodles and then 1 more cup of tomato sauce. Finish with remaining mozzarella.
7. Cover with aluminum foil. Bake at 400 degrees F for 40 minutes until slightly bubbling. Remove foil and continue to bake until top is browned, about 10 minutes more. Cool 15 minutes before serving.


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