Heart-shaped lasagna

Heart-shaped lasagna 1 1/2 cup ricotta cheese 1 whole beaten egg 1/2 tablespoon chopped parsley 2 teaspoons minced garlic 1 box lasagna noodles 3/4 cup of marinara sauce 1 1/2 cups Italian cheese blend 2 teaspoons Parmesan cheese 2 cups meat sauce Equipment: 9-inch heart-shaped cake pan Preheat oven to 350 degrees. Combine ricotta cheese, beaten egg, minced garlic and chopped parsley in a bowl to make the ricotta filling. Cook lasagna noodles according to package directions and drain. Spread 1/4-cup marinara sauce in bottom of a 9-inch heart-shaped cake pan. Cover marinara sauce with 1 layer of lasagna noodles (trimmed to fit pan). Evenly spread 3/4 cup of the ricotta filling on the pasta sheet. Sprinkle 1/4 cup Italian cheese blend over the ricotta filling. Cover the cheese with a layer of lasagna noodles and even out the filling under the noodles gently with your hands. Ladle 1 cup of meat sauce over the pasta sheet and spread it evenly over the pasta. Sprinkle 1 teaspoon Parmesan cheese evenly over the sauce. Cover with a layer of lasagna noodles. Evenly spread 3/4 cup of the ricotta filling over the noodles. Top ricotta filling with 1/4 cup Italian cheese blend. Cover the cheese with another layer of noodles and even out the filling under noodles gently with your hands. Ladle 1 cup of meat sauce over the noodles. Sprinkle 1 teaspoon Parmesan cheese evenly over the sauce. Wrap top of pan with two layers of aluminum foil. Bake for 1 hour, 25 minutes. Remove from oven, uncover and evenly pour 1/2 cup marinara sauce over top. Sprinkle 1 cup Italian cheese blend over top. Return to oven for an additional 5 minutes to melt the cheese. Remove from oven and let rest for 20 minutes before serving. Garnish with chopped parsley, serve and enjoy!