Friday, July 27, 2012
For the cheese (because you can't make lasagna without lots and lots of cheese), I used Mozzarella slices and a ricotta/Parmesan mixture. I used no boil noodles because that's all I could find at the store. I topped it with a little more Parmesan and into the oven it went. I baked it for about 45 minutes and let it cool for about 15 minutes before serving.
The servings came out perfectly - no falling apart pieces. YAY! It turned out beautifully and was so tasty that I couldn't wait to eat it again the next day! I served it with salad and the sourdough bread that I picked up from my trip to San Francisco.