1
Bring a large pot of lightly salted water to a boil. Cook the noodles until they are slightly al dente (about 8–10 minutes). Drain the noodles and rinse in cold water.
2
Pre-heat the oven to 375°F.
3
-
16
oz
ricotta cheese
-
1
egg
-
½
tsp
salt
-
2
tbsp
parsley, fresh (chopped)
In a mixing bowl, combine the ricotta cheese with the egg, parsley, and salt.
4
Spread 1½ cups of meat sauce in the bottom of a 9” x 13” baking dish. Arrange half the noodles lengthwise over the sauce. Spread half the ricotta cheese mixure over the noodles. Cover with ⅓ of the mozzerella cheese. Spoon over another 1½ cups of meat sauce, and then layer with ¼ cup of parmesean cheese. Repeat the layers starting with the noodles.
5
Lightly grease a sheet of foil and cover the baking dish with the greased side down. Cook in the oven for 25 minutes, remove the foil, and then cook for another 25 minutes. Allow to cool for 15 minutes before serving.