Stancato's Pasta Sauce


	Lasagna 2 jars Stancato’s Authentic Meat Sauce 9 sheets no-cook lasagna Pasta sheets 2 eggs 3 tablespoons chopped parsley 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups ricotta cheese 2 cups shredded mozzarella cheese 1/2 cup grated parmesan cheese Preheat oven to 375° In a small bowl, beat eggs lightly with parsley, salt and pepper then fold in ricotta cheese until incorporated. Set aside. Cover the bottom of a 13"x 9" baking dish with a thin layer of Stancato’s Authentic Meat Sauce. Begin by placing 3 lasagna sheets in the bottom of the dish. Spread noodles with 1/3 of the ricotta/egg mixture. Sprinkle 1/3 of the grated mozzarella and 1/3 of the grated parmesan. Ladle 1/3 of the remaining sauce over the cheeses. Repeat the remaining layers in the same way with pasta sheets, ricotta, mozzarella/parmesan and sauce until 3 layers are complete. Cover and bake for 40 minutes. Let stand for 10 minutes prior to serving. Serve with Stancato’s Chianti and fresh baked Italian bread.		Baked Polenta with Fresh Marinara Beef Stew with Tomatoes, Wine and Peas Calzone Eggplant Parmesan Gnocchi or Cavatelli with Asparagus and Artichokes Lamb Stewed with Tomatoes and Garlic Lasagna Linguine with Clam and Tomato Sauce Milanese Veal Chops Monkfish Medallions with Thyme Mussela Marinara Potato and Spinach Gnocchi Rigatoni with Sausage and Peppers Shrimp in Spicy Marina Spicy Linguine with Halibut and Tomato Spinach and Ricotta Gnocchi with Classic Cheese Stancato's Meatball Milano Soup Stancato's Cream of Tomato Soup Stuffed Swordfish Rolls Tagliatelle with Bolognese Sauce