Lasagna

I love lasagna. It’s right up there with spaghetti in my book. It takes a little while to make but is sure worth it!

 

Lasagna
Home cooked lasagna better than anything you will ever buy in your grocer's freezer isle!
Author:
Ingredients
  • 1 box lasagna noodles
  • 8-9 cups spaghetti sauce
  • 15 oz container ricotta cheese
  • 8 oz cottage cheese
  • 4 oz, shredded parmigiano reggiano
  • 8 oz, shredded whole milk mozzarella
  • 16 oz Italian cheese blend
  • ½ tsp basil
  • 2 tsp parsley
  • 2 eggs
Instructions
  1. Boil noodles just until flexible. About 3-4 minutes. Drain, rinse in hot water, and set aside.
  2. Mix together the ricotta cheese, cottage cheese, reggiano cheese, whole milk mozzarella, basil, parsley, and half of the Italian cheese blend until well combined.
  3. Place 1½ cups of sauce in the bottom of your lasagna pan. Place a single layer of noodles over the sauce, slightly overlapping the edges. Put ½ of the cheese mixture over the noodles and spread evenly. Cover with about 2 cups of sauce and gently spread out.
  4. Place another layer of noodles, the remaining half of the cheese mixture, and sauce on top of that.
  5. For the final layer, place noodles down first, then spaghetti sauce, and then the remaining 8 oz of Italian blend cheese that you reserved.
  6. Cover with non-stick foil, or foil that you've sprayed VERY well with cooking spray, and bake for 1.5 hours at 325 degrees. Pull off the foil for the last 15 minutes of cooking time. Serve with Caesar salad and fresh garlic bread.

 

 

Start by par boiling the noodles. You only want these JUST on this side of flexible, not even half-way
done. There’s nothing worse than mushy noodles, and lasagna is an easy one to get over-cooked noodles. While they are par-boiling, mix all the cheese together except for 8 oz of the Italian cheese blend. Save that for the very top of the lasagna. Mix it well with the eggs, the basil, and the parsley.

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When the noodles are par-boiled and drained, place 1 1/2 cups of sauce in the bottom of the 10 x 13
pan. Place a single layer of noodles, slightly overlapped at the edges, in the pan. Put 1/2 of the cheese mixture on the top of them and spread it out evenly. Cover with about 2 cups of sauce and gently spread out.

Repeat the process with noodle, the remaining cheese mix, sauce, then do noodle, sauce, and top it with
the remaining 8 oz of Italian cheese blend.

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Cover with non-stick foil or foil that you’ve sprayed VERY well with non-stick spray. Bake in a 325
degree oven for 1 – 1.5 hours, or until the cheese is bubbly and golden on top. Take the foil off for the last 15 minutes of bake time. Serve with Caesar salad and garlic bread.

Lasagna

 

 

 

Ingredients

  •  

    Instructions

     

     Details

    Prep time: 30 mins

    Cook time: 1 hour 30 mins

    Total time: 2 hour

    Yield: 1 9×13 pan

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