Scoop small spoonfuls amounts of
ricotta mixture over the zucchini and gently spread into a thin layer.
Spread the herb -
ricotta mixture over the noodles, and top with the remaining noodles.
Mix ricotta and lemon zest in a small bowl; dot half of
ricotta mixture over pasta.
Remove from oven and spread
ricotta mixture over pastry, staying within border.
Spread ~ 1/3 cup of
the ricotta mixture over each lasagna noodle.
Spread 1/4
ricotta mixture over noodles.
Spread 1/3 of
the ricotta mixture over the noodles.
Not exact matches
Add
ricotta, lemon, and water to the flour
mixture, then mix just until combined (don't
over work the dough, it should hold together loosely).
Spread one - third
Ricotta mixture evenly
over cake.
Evenly distribute grilled zucchini, spinach leaves and onions
over ricotta mixture.
Spread half of the
ricotta - vegetable
mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella.
Spread 3 tablespoons of
ricotta mixture evenly
over each lasagna noodle, leaving a little room around the side edges and 1/2 inch at each end.
Next, prepare the
ricotta mixture that you will spread
over the untoasted side.
Evenly dollop
ricotta over the egg
mixture too.
Spread one - third of
ricotta mixture evenly
over noodles, then top evenly with one - third of cooked greens.