THREE-CHEESE SKILLET LASAGNA
A simple garlicky tomato sauce and 3 Italian cheeses make this super-quick version of lasagna especially delicious.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a food processor, pulse tomatoes until coarsely pureed. In a large deep skillet, bring tomatoes, garlic, and oil to a boil. Season with salt and pepper. Reduce to a simmer and cook on medium until thickened, about 12 minutes (you should have 5 cups marinara sauce).
- Meanwhile, in a medium bowl, mix together egg yolk, ricotta, and 1/2 teaspoon each salt and pepper.
- Carefully pour sauce into a heatproof bowl and return 3/4 cup to skillet; spread sauce evenly. Add a single layer of noodles, breaking them up to fit. Top with half the ricotta mixture, spreading evenly. Follow with a second layer of noodles, then 1 1/2 cups marinara. Add a third layer of noodles, then remaining ricotta mixture. Follow with a final noodle layer, then remaining sauce. Sprinkle mozzarella and pecorino over top.
- Bake lasagna until golden and bubbling, 30 to 35 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 690 g, Fat 34 g, Fiber 4 g, Protein 34 g
CLASSIC CHEESE LASAGNA
Discover a marvelously melty Classic Cheese Lasagna. Make this terrifically cheesy dish with ricotta filling, pasta sauce and noodles! This Classic Cheese Lasagna serves 12, making it perfect to share or to have plenty of leftovers to freeze.
Provided by My Food and Family
Categories Pasta
Time 1h5m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Mix ricotta, 2 cups mozzarella, 1/4 cup Parmesan, parsley and egg until blended.
- Spread 3/4 cup pasta sauce onto bottom of 13x9-inch baking dish; top with 3 lasagna noodles and 1/3 of the ricotta mixture. Repeat layers of sauce, noodles and ricotta mixture twice; cover with remaining noodles and sauce. Sprinkle with remaining mozzarella and Parmesan.
- Bake 45 min. or until heated through. Let stand 15 min. before cutting to serve.
Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 90 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
CHEESY VEGETABLE LASAGNA
A rich, cheesy lasagna loaded with vegetables. You could also omit all veggies except broccoli for a broccoli lasagna.
Provided by Rachel
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
- Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl, combine cottage and ricotta cheeses; stir well.
- Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture, and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
- Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.
Nutrition Facts : Calories 374.9 calories, Carbohydrate 37 g, Cholesterol 44.7 mg, Fat 14.9 g, Fiber 4 g, Protein 25 g, SaturatedFat 7.8 g, Sodium 529.9 mg, Sugar 7.4 g
SWEET SAUSAGE AND THREE CHEESE LASAGNA
Provided by Aida Mollenkamp
Categories main-dish
Time 2h
Yield 12 to 15 servings/10 cups sauce
Number Of Ingredients 15
Steps:
- For the meat sauce: Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat. When it shimmers, add the garlic and onions, season well with salt and freshly ground black pepper and cook until just softened. Add the sausage and ground pork and stir to break up the meat. Cook, stirring occasionally, until the meat starts to color, 8 to 10 minutes. Add the wine and cook, scraping the bottom of the pan to incorporate the browned bits, until the alcohol smell is cooked off. Add the tomatoes, 1 tablespoon salt, the basil, oregano and bay leaves and season well with freshly ground black pepper. Stir until well mixed and the tomatoes start to simmer. Reduce the heat to low and simmer, stirring occasionally, until the flavors meld, at least 10 minutes and up to 1 hour.
- For the lasagna: Position an oven rack in the middle of the oven and preheat to 375 degrees F.
- Spread 2 cups of the sauce in a thin layer over the bottom of a 13-by-9-inch baking dish. Layer 4 noodles over the sauce, top with 2 cups more sauce and spread it evenly over the noodles. Evenly dollop one-quarter of the ricotta across the sauce, top with one-quarter of the mozzarella and sprinkle evenly with one-quarter of the Parmigiano-Reggiano. Repeat with the remaining ingredients, for a total of 4 layers.
- Cover with foil and bake until the liquids are bubbling and the noodles are beginning to soften, about 40 minutes. Remove the foil and continue baking until the top is golden brown and the noodles are completely tender, about 20 minutes more. Allow to rest 20 minutes before cutting.
THREE CHEESE VEGETABLE LASAGNA
Provided by Aaron McCargo Jr.
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Lightly butter a 13 by 9-inch pan.
- In a large bowl soak noodles in hot tap water until soft and slightly pliable; about 10 to 15 minutes. Drain the water and set them aside.
- In a small microwavable bowl, mix together 2 tablespoons butter, 1 teaspoon paprika, and the red pepper flakes. Microwave for 30 seconds to melt the butter. Add the panko, 1/4 cup grated Parmesan and the parsley. Mix well and set aside.
- In a large saucepan over medium-high heat, add oil. Gently add the broccoli and cauliflower. Stir in the zucchini and squash, and a pinch of salt and pepper. Add 2 tablespoons butter and the onions and saute until translucent. Whisk in 2 teaspoons of cracked black pepper, 1 teaspoon paprika, the flour and 1 tablespoon of garlic. Add the milk and vegetable stock and season with salt, to taste. Whisk together and allow to simmer for a few minutes, then stir in the remaining 1/4 cup of grated Parmesan.
- Ladle some of the sauce into the bottom of the prepared pan, then add a layer of noodles, then some vegetables and some more sauce. Add another layer of noodles, then the cottage cheese, then vegetables, then some mozzarella and sauce again. Repeat and finish with a layer of noodles. Cover with the remaining sauce and top with the panko mixture. Cover with foil and bake for 30 to 35 minutes. The last 10 minutes, remove the foil to get a crunchier crust. Remove from the oven and allow to rest before cutting and serving.
THREE-CHEESE SAUSAGE LASAGNA
Here's a nice alternative to traditional lasagna, and it's so easy to prepare! It has a simple white sauce and lots of savory Italian sausage. -Lesley Cormier Pepperell, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. , In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat., In a greased 13-in. x 9-in. baking dish, layer with a fourth of the white sauce, three noodles, half of the sausage and four pieces each of mozzarella and provolone cheeses. Repeat layers once. Spoon half of the remaining sauce over the top. Layer with remaining noodles, sauce, mozzarella and provolone cheeses; sprinkle with Romano cheese. , Bake, uncovered, at 350° for 30-35 minutes or until heated through. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 350 calories, Fat 21g fat (11g saturated fat), Cholesterol 64mg cholesterol, Sodium 756mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.
THREE-CHEESE LASAGNA
With all the flavors of lasagna with none of the layering, this recipe is as easy as it is delicious.-Del Mason of Martensville, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 10-12 minutes or until meat is no longer pink; drain. Stir in pasta from the dinner mix, contents of seasoning mix, water, tomatoes, spinach, mushrooms and onions. Bring to a boil. , Reduce heat; cover and simmer 10-13 minutes or until pasta is tender. Stir in cottage cheese and Parmesan cheese. , Transfer to two greased 8-in. square baking dishes. Sprinkle with mozzarella cheese. Cover and freeze one casserole for up to 3 months. , Cover and bake the remaining casserole 15-20 minutes or until bubbly and cheese is melted. , To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until heated through.
Nutrition Facts : Calories 384 calories, Fat 16g fat (8g saturated fat), Cholesterol 76mg cholesterol, Sodium 1012mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 4g fiber), Protein 34g protein.
CHEESE LOVERS' LASAGNA
If you love pasta and cheese this is a great meal for you. Simply scrumptious!
Provided by MSPRSS55
Categories World Cuisine Recipes European Italian
Time 55m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
- Line the bottom of a 9x13 inch casserole dish with noodles and spread on 1/4 cup of the spaghetti sauce. Add another layer of noodles and begin alternating layers of cheeses, noodles and sauce, beginning with the cottage cheese. Make sure you leave enough spaghetti sauce to cover the top to prevent hardening of the top layer of noodles. Finish with a sprinkle of Parmesan.
- Bake in a preheated oven until cheese is well melted and filling is heated through; about 20 or 25 minutes.
Nutrition Facts : Calories 448 calories, Carbohydrate 41 g, Cholesterol 60.8 mg, Fat 20.6 g, Fiber 2.5 g, Protein 25 g, SaturatedFat 11.9 g, Sodium 850.9 mg, Sugar 6.2 g
CHEESE LASAGNA
An easy vegetarian lasagna with ricotta, mozzarella and Parmesan.
Provided by MOLSON7
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.
- In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
- In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
- Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.
- Bake 45 minutes, or until cheese is bubbly and top is golden.
Nutrition Facts : Calories 436.2 calories, Carbohydrate 57.6 g, Cholesterol 119.6 mg, Fat 14.4 g, Fiber 4.9 g, Protein 19.8 g, SaturatedFat 6 g, Sodium 711.1 mg, Sugar 12.3 g
THREE-CHEESE LASAGNA WITH ITALIAN SAUSAGE
An awesome, basic recipe for good ol' lasagna. The sauce is perfect: hearty and flavorful. This recipe was originally from Epicurious.com, but I have edited it somewhat. This variation is quite a bit cheesier, and uses oven-ready, no-boil noodles. I'm not one to cut corners, but in fact, I think the no-boil variety taste just as good as regular noodles. Using them also eliminates one of the more tedious steps in lasagna-making.
Provided by Alexaaa
Categories Cheese
Time 1h50m
Yield 1 baking dish, 8 serving(s)
Number Of Ingredients 19
Steps:
- Heat the olive oil in a large, heavy saucepan over medium heat.
- Add onion, carrots and garlic; sauté until softened, 10-12 minutes.
- Add beef and sausages to pan; sauté until cooked through, breaking up meat as you stir, about 5 minutes.
- Add remaining ingredients.
- Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes.
- Discard bay leaf.
- Set aside and cool.
- Combine ricotta and ¾ cup Parmesan cheese in medium bowl.
- Mix in spinach.
- Season to taste with salt and pepper.
- Mix in eggs.
- Preheat oven to 350°F
- Spread ½ cup sauce over the bottom of a 13" by 9" glass baking dish.
- Place 5 noodles over sauce, overlapping to fit.
- Spread half of the ricotta-spinach mixture evenly over noodles.
- Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture.
- Spoon 1½ cups sauce over cheese, spreading with spatula to cover (sauce will be thick).
- Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1½ cups sauce.
- Arrange remaining 5 noodles over sauce.
- Spread remaining sauce over noodles.
- Sprinkle remaining mozzarella and Parmesan cheese evenly over the top of the lasagna.
- Cover baking dish with aluminum foil.
- Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 more minutes.
- Let lasagna stand 15 minutes before serving.
Nutrition Facts : Calories 845.9, Fat 58.3, SaturatedFat 31.7, Cholesterol 250.3, Sodium 1517.2, Carbohydrate 23, Fiber 4.3, Sugar 6.1, Protein 59.2
THREE CHEESE VEGETABLE LASAGNA
Make and share this Three Cheese Vegetable Lasagna recipe from Food.com.
Provided by Wilson716
Categories One Dish Meal
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Lightly butter a 13 by 9-inch pan.
- In a large bowl soak noodles in hot tap water until soft and slightly pliable; about 10 to 15 minutes. Drain the water and set them aside.
- In a small microwavable bowl, mix together 2 tablespoons butter, 1 teaspoon paprika, and the red pepper flakes. Microwave for 30 seconds to melt the butter. Add the panko, 1/4 cup grated Parmesan and the parsley. Mix well and set aside.
- In a large saucepan over medium-high heat, add oil. Gently add the broccoli and cauliflower. Stir in the zucchini and squash, and a pinch of salt and pepper. Add 2 tablespoons butter and the onions and saute until translucent. Whisk in 2 teaspoons of cracked black pepper, 1 teaspoon paprika, the flour and 1 tablespoon of garlic. Add the milk and vegetable stock and season with salt, to taste. Whisk together and allow to simmer for a few minutes, then stir in the remaining 1/4 cup of grated Parmesan.
- Ladle some of the sauce into the bottom of the prepared pan, then add a layer of noodles, then some vegetables and some more sauce. Add another layer of noodles, then the cottage cheese, then vegetables, then some mozzarella and sauce again. Repeat and finish with a layer of noodles.
- Cover with the remaining sauce and top with the panko mixture. Cover with foil and bake for 30 to 35 minutes. The last 10 minutes, remove the foil to get a crunchier crust. Remove from the oven and allow to rest before cutting and serving.
Nutrition Facts : Calories 691.1, Fat 28.6, SaturatedFat 14.8, Cholesterol 71.9, Sodium 669, Carbohydrate 76.6, Fiber 4.2, Sugar 4.3, Protein 32
WILD MUSHROOM AND THREE-CHEESE LASAGNE
Categories Cheese Garlic Mushroom Pasta Tomato Bake Vegetarian Kid-Friendly Spring Bon Appétit Small Plates
Yield Serves 8
Number Of Ingredients 22
Steps:
- For sauce:
- Rinse porcini mushrooms briefly under cold water. Place in small bowl. Pour 1 cup hot water over and let soak 30 minutes to soften. Remove mushrooms from soaking liquid, squeezing excess liquid back into bowl; reserve soaking liquid. Chop mushrooms, discarding any hard stems.
- Heat oil in heavy Dutch oven over medium heat. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add porcini, button and shiitake mushrooms and garlic. Sauté until mushrooms begin to soften, about 5 minutes. Add rosemary and crushed red pepper and sauté 30 seconds. Add wine. Pour in reserved mushroom soaking liquid, leaving any sediment behind. Increase heat to high and boil until liquid is reduced by half, about 5 minutes. Add canned tomatoes. Reduce heat to medium-low and simmer until sauce is thick, stirring occasionally, about 15 minutes. Season with salt and pepper.
- For filling:
- Combine ricotta, Parmesan and pesto in medium bowl. Season to taste with salt and pepper. Mix in eggs and yolk. (Sauce and filling can be prepared 1 day ahead. Cover separately and refrigerate.)
- Cook noodles in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool; drain.
- Oil 13x9x2-inch baking dish. Spread 1/4 of sauce over bottom of dish. Arrange 3 or 4 noodles over, trimming to fit as necessary. Spread half of filling over. Spoon 1/4 of sauce over. Sprinkle with 1/3 of goat cheese. Top with 3 or 4 noodles, trimming to fit. Spread remaining filling over noodles. Spoon 1/4 of sauce over. Sprinkle with 1/3 of goat cheese. Top with 3 or 4 noodles, trimming to fit. Press gently to compact. Spread with remaining sauce. Sprinkle with remaining goat cheese. (Can be prepared 1 day ahead; cover with plastic wrap and refrigerate. Let lasagne stand 1 hour at room temperature before continuing.)
- Preheat oven to 350°F. Cover lasagne with foil and set on baking sheet. Bake 35 minutes. Uncover and continue baking until sauce bubbles and cheese melts, about 35 minutes. Garnish with tomato and let stand 15 minutes. Garnish with herbs and serve.
CLASSIC CHEESE LASAGNA
A simple yet robust marinara and a trio of cheeses meld into an intensely flavorful lasagna. A classic, perfected.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Combine ricotta, egg, nutmeg, and salt in a medium bowl. Season with pepper. Coarsely grate 1/2 of the mozzarella, and stir into ricotta mixture. Using your fingers, shred remaining mozzarella into 2-inch strips, and reserve.
- Spread 1/2 cup marinara in a 9-by-13-inch baking dish. Place a layer of noodles over marinara. Spread 1/3 of the ricotta mixture over noodles, and sprinkle with 1/3 of the Parmesan. Place a layer of noodles over the cheese layer. Spread 1 cup marinara over noodles. Repeat layering (noodles, marinara, noodles, ricotta mixture, Parmesan) 2 more times. Spread remaining marinara over cheese layer, then sprinkle with shredded mozzarella.
- Place baking dish on a rimmed baking sheet. Bake until cheese is golden brown and sauce is bubbling, 45 to 50 minutes. Let stand for 15 minutes before slicing and serving.
OUR FAVORITE LASAGNA WITH SAUSAGE, SPINACH, AND THREE CHEESES
This perennial favorite has just the right mix of hearty sausage, vibrant spinach, and a perfectly balanced three-cheese blend. With a quick-cooking sauce and no-fuss, no-boil noodles, the assembly is easy, and one pan feeds a large crowd.
Provided by Rhoda Boone
Categories Bake Kid-Friendly Spinach Noodle Dinner Pasta Sausage Casserole/Gratin Cheese Week Frankenrecipe Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 26
Steps:
- Preparation:
- Position the rack in the upper third of the oven and preheat to 375°F.
- Make the sauce:
- In a large pot over medium-high heat, heat the oil. Add the sausage, onion and 3/4 teaspoon salt and 1/4 teaspoon pepper; cook, breaking up sausage with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Reduce heat to medium and add garlic, red-pepper flakes, and tomato paste; cook, stirring often, until fragrant, 1 to 2 minutes more. Add tomatoes (along with their juice) and oregano; bring to a simmer, and cook, breaking up the tomatoes with a wooden spoon until in small pieces, about 5 minutes. Taste and adjust seasoning, adding more red-pepper flakes if desired.
- Make the filling:
- In the bowl of a food processor, combine all of the filling ingredients and process until mostly smooth.
- Assemble the lasagna:
- Squeeze the spinach in a paper towel or clean dishcloth until very dry. Transfer to a bowl and season with a pinch of salt.
- Coat baking dish with cooking spray and spread the bottom with 2 cups sauce. Top with a layer of three noodles, then a third of the ricotta mixture (about 1 1/3 cups), and a third of the spinach (about 2/3 cup). Sprinkle with 1 cup grated mozzarella.
- Repeat twice more, skipping the mozzarella on the third layer. Top the lasagna with the remaining sauce. Sprinkle the remaining 2 cups mozzarella in clusters so some of the sauce peeks through.
- Place the baking pan on a rimmed baking sheet. Lightly spray a piece of foil with cooking spray, cover the lasagna, and bake for 45 minutes. Remove the foil and continue baking until lightly browned and bubbly, about 20 minutes more. Let cool at least 10 minutes before serving.
- DO AHEAD: The sauce can be prepared up to 2 days in advance and refrigerated. The filling can be prepared up to 1 day in advance and refrigerated.
THREE CHEESE SPINACH LASAGNA
This recipe was given to me by my son's fiance. It is very tasty and easy to make. The measurements are only a quideline as you will find when making it you will be able to use your own judgement on how much to use.
Provided by Honni
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Pre hear oven to 180c.
- Grease lasagne pan.
- Spread some of tomato sauce on bottom of dish.
- Lay lasagne sheets on top of sauce.
- Spread half riccotta cheese on top.
- Spread a third of the mozzarella and a third of the cheddar cheese.
- Lay half of the spinach on top of cheeses.
- Spread some more of the tomato sauce on top and repeat.
- Finish with lasagne sheets and top with remaining mozzarella and cheddar cheese.
- Bake in oven for 40 minutes.
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- Combine ricotta, 2 tablespoons parsley, oregano, thyme, salt, black pepper, 1 cup mozzarella, 1 tablespoon Parmesan cheese, and egg in a small bowl. Combine basil, red pepper, garlic, and pasta sauce in a medium bowl.
- Cut the noodles into 9 (7 x 2-inch) pieces; discard remaining pieces. Spread 1/2 cup pasta sauce mixture in bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over pasta sauce mixture; top with about 2/3 cup ricotta mixture and 3/4 cup pasta sauce mixture. Repeat layers twice, ending with 1/2 cup pasta sauce mixture. Top evenly with the remaining 1/2 cup mozzarella and remaining 3 tablespoons Parmesan cheese. Bake at 375° for 40 minutes.
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