- 2 cups marinara or spaghetti sauce
- 9 no-boil lasagna noodles
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1⁄4 cup grated Parmesan cheese
- 1 egg
- Pinch of salt
- 1 slice mozzarella cheese
- Blue, red, and yellow food coloring
- Special Equipment Needed:
- 9” round baking dish or pie plate
- 1 1⁄2” round cookie cutter
- 3⁄4” round cookie cutter
- Small pastry brush
- Notes: If you prefer, you can add the boiled noodle bandages and cheese eyes to the lasagna before baking, but the noodles will get a bit dry and the sauce will bleed through, turning the noodles red. Cover with non-stick foil and bake for 50 minutes. Serve hot.
Preheat oven to 375 degrees.
Spread 2/3 cup marinara sauce into the bottom of a 9” round baking dish. Top sauce with 3 sheets of lasagna noodles, broken into pieces to fit.
In a mixing bowl, combine ricotta cheese, shredded mozzarella cheese, Parmesan cheese, egg, and salt. Stir until mixture is creamy. Spread half of cheese mixture over layer of lasagna noodles. Top with 2/3 cup sauce, 3 more noodles then the remaining cheese mixture. Top with remaining sauce. Cover with tin foil and bake for 35 minutes.
Meanwhile, create noodle bandages. Bring a pot of water to a boil. Place remaining three lasagna noodles into boiling water and heat for 5-7 minutes until noodles are soft and pliable. Remove noodles from boiling water and set on a cutting board. Cut each noodle into 5 long strips. Set aside.
Cut two 1 1/2” circles and two 3/4” circles from the slice of mozzarella cheese. Squeeze one drop blue food coloring into a small bowl. Brush coloring over the 3/4” cheese circles. Add a drop of red coloring and a drop of yellow coloring to the blue coloring in the bowl. Stir to create black. Paint a black circle into the center of the blue colored cheese. Place one colored cheese circle on top of a 1 1/2” cheese circle, creating eyes.
Remove lasagna from oven. Place cheese eyes on lasagna and place strips of cooked noodles in a criss crossing pattern over lasagna to create the look of mummy bandages. Cover and return to oven for 15 minutes. Serve hot.