Cheese Mixture

• 16 oz ricotta cheese
• ¼ cup Parmesan cheese
• 1 tbsp dried parsley flakes
• 1-½ tsp salt
• 1-½ tsp oregano
• 15 fresh or dry lasagna strips
• mozzarella cheese

Marinara Sauce

• 2 28-oz cans crushed tomatoes
• 3 12-oz cans tomato paste
• 1 green bell pepper chopped
• 1 large red onion minced
• 1 stalk celery minced
• 2-3 cloves minced garlic
• 1 tbsp salt
• ½ tsp pepper
• 1 tbsp oregano
• 2 tsp chili powder
• 1 tsp paprika
• 1 tsp red pepper flakes
• ½ handful parsley, dried or fresh

1. In a bowl, mix together ricotta and Parmesan cheese
2. Add parsley, salt, oregano and stir

1. Take lasagna strips and cover bottom of ungreased pan (3 per layer)
2. Spread marinara on top of lasagna strips
3. Add large spoonfuls of cheese mixture
4. Sprinkle mozzarella cheese
5. Add another layer of lasagna strips and press down gently
6. Repeat steps 2-5 until pan is full
7. Add a little sauce, parmesan and mozzerella to top of lasagna
8. Cover with tin foil
9. Bake with tin foil on for 35 minutes
10. Remove foil and bake another 10 minutes