Preheat oven to 350F.
In a large mixing bowl, add the Ricotta, Cottage and Parmigiano cheeses and stir. Add beaten eggs, Basil and Parsley and mix.
In a large saucepan. boil the dry lasagna noodles in salt water for about 6 minutes or until pliable. Pour off boiling water and replace with cool tapwater. Remove 6 lasagna noodles into a colander to drain.
Spoon a couple of ladles of meat sauce into the bottom of a lasagna pan to keep lasagna from sticking to the bottom of the pan. Place a layer of lasagna noodles in the pan, covering the entire bottom of the pan. This should take 6 noodles or so. Trim off any excess pasta to fit.
Spread half of the cheese mixture over the first layer of noodles. Remove 6 more lasagna noodles to the colander to drain. Add a second layer of lasagna noodles over the cheese layer followed by a layer of meat sauce. Remove 6 more lasagna noodles to the colander to drain. Add the remaining cheese mixture and cover the noodles followed by another layer of the meat sauce on top of the cheese mixutre. Sprinkle with a generous layer of Mozzarella Cheese.
Cover the lasagna pan with heavy aluminum foil and bake for 45 minutes. Remove foil and bake an additional 15-20 minutes until the cheese is bubbly and golden brown.
Remove from oven and allow to cool for about 20 minutes before serving. Serve with Garlic Toast.
|
