---
title: "Small Lasagna"
categories: moosefood
tags: 
  - entree
  - Italian
excerpt: ""
header:
  teaser: small-lasagna-150x150.jpg
---

## INGREDIENTS
* 11 lasagna noodles
* 1½ 15-ounce containers ricotta 
* 1 egg
* 1 tablespoon parsley flakes
* 8 ounces mozzarella *shredded*
* 4 ounces muenster *shredded*
* grated romano
* 24 ounce jar Ragu traditional sauce

## INSTRUCTIONS
1. Cook lasagna noodles for 6 minutes. Smaller pot is fine.
2. Mix ricotta, parsley, egg and a bit (¼ cup) of romano in a large bowl.
3. In a small bowl, mix shredded mozzarella and muenster with just enough romano to keep them from sticking together.
2. Layer in 8"x8" baking dish. Makes 4 layers (ricotta mixture (180 grams per layer), mozzarella mixture (2.4 ounces per layer), sauce) plus one top layer covered with sauce and mozzarella mixture.
3. Bake at 375°F for 50-55 minutes, covering with foil for the last 20 minutes or so. 
---
title: "Small Lasagna"
categories: moosefood
tags: 
  - entree
  - Italian
excerpt: ""
header:
  teaser: small-lasagna-150x150.jpg
---

## INGREDIENTS
* 11 lasagna noodles
* 1½ 15-ounce containers ricotta 
* 1 egg
* 1 tablespoon parsley flakes
* 8 ounces mozzarella *shredded*
* 4 ounces muenster *shredded*
* grated Pecorino Romano
* 24 ounce jar Ragu traditional sauce

## INSTRUCTIONS
1. Cook lasagna noodles for 6 minutes. Smaller pot is fine.
2. Mix ricotta, parsley, egg and a bit (¼ cup) of romano in a large bowl.
3. In a small bowl, mix shredded mozzarella and muenster with just enough romano to keep them from sticking together.
2. Layer in 8"x8" baking dish. Makes 4 layers (ricotta mixture (180 grams per layer), mozzarella mixture (2.4 ounces per layer), sauce) plus one top layer covered with sauce and mozzarella mixture.
3. Bake at 375°F for 50-55 minutes, covering with foil for the last 20 minutes or so. 
Change cheese name to Pecorino Romano
Change cheese name to Pecorino Romano
