Baked Lasagna

• 1 lb. lasagna noodles
• 3/4 lb. Ricotta cheese
• 2 eggs, well beaten
• 1 qt. meat sauce
• 2 hard-cooked eggs, finely chopped or shredded
• 1 lb. sliced Mozzarella cheese
• 1 1/2 tsp. salt
• 1/2 tsp. pepper

1. Cook noodles in 4 quarts of boiling salted water to which 1 tablespoon of oil has been added.
2. Cook for 15 minutes, then drain and rinse with cold water.
3. Mix Ricotta cheese with beaten eggs, salt and pepper.
4. Cover the bottom of a shallow 3-quart casserole, 13 x 8 1/2-inch in size, with a small amount of sauce.
5. Alternate layers of noodles, Ricotta, noodles, shredded egg and sauce, ending with noodles.
6. Top with a layer of Mozzarella cheese and sprinkle it with a little sauce.
7. Bake in a 350u0b0 oven for 25 minutes, or until heated and lightly browned on top.
8. Remove from the oven and allow to stand for 10 minutes in a warm place before cutting into squares.
9. Top with a generous amount of sauce.

lasagna noodles, ricotta cheese, eggs, meat sauce, eggs, mozzarella cheese, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=366836 (may not work)