1 (16 ounce) package lasagna noodles
1/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried onion
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 pinch dried thyme
1 tablespoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/8 teaspoon dried basil
1 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/4 teaspoon dried rosemary
1/8 teaspoon ground white pepper
1/8 teaspoon dried basil
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.
In a large bowl, combine salt, oregano, basil, onion, oregano, basil, thyme, basil, rosemary, rosemary, white pepper and rosemary; mix well.
Cover and marinate in the refrigerator for 20 minutes; drain excess liquid.
Preheat oven to 375 degrees F (190 degrees C).
Remove foil from baking dish. Bake in preheated oven for 15 minutes; remove foil and bake for another 1 minute.
Remove foil and bake for 20 minutes or until bubbly. Meanwhile, spread marinara sauce over baked lasagna and sprinkle with olive slices, cornflakes and basil. Bake for 5 minutes. Remove from oven and brush with parsley or basil grease. Return pasta to oven and sprinkle with olive slices and 1 teaspoon salt.
Bake for 10 minutes in preheated oven or for more 1 minute in preheated oven. Serve immediately.
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