Esther Asilo
Lasagna
This recipe is one of the best and easiest for making a hearty and authentic lasagna dish. The key to this recipe is using plenty of cheese and to make a high quality meat sauce.
Yield: Serves 8
Active Time: 30 min
Total Time: 2 hr
Categories: pasta, italian, main course, family cookbook
Ingredients
| 2 | lb | lasagna noodles |
| 1 | lb | ricotta cheese |
| 3 | eggs | |
| 1 | tb | parsley |
| 1/4 | tsp | pepper |
| 1/2 | cup | parmesan cheese, grated |
| 2 | lb | mozzarella cheese. shredded |
| tomato sauce or meat sauce |
Directions
- Cook the lasagna noodles until al dente.
- Meanwhile, in a large bowl combine the ricotta, eggs, parsley, pepper and Parmesan cheese. Mix thoroughly.
- Into the bottom of a large disposable aluminum pan or roasting pan, ladle some of the tomato sauce – enough to just cover the pan.
- Place a layer of lasagna noodles on the bottom of the pan. Do not overlap noodles.
- Spread some of the ricotta mixture on the noodles and then some of the shredded mozzarella and then more of the tomato sauce. Continue layering in this manner until all of the ingredients have been used.
- Reserve enough tomato sauce and shredded mozzarella to cover the top of the lasagna.
- Place baking dish in 350 degree oven and bake lasagna until bubbling.
Nutritional Information (per serving)
Calories: 350 Fat: 15.1 g Protein: 20.2 g Carbohydrates: 32 g Cholesterol: 76.2 mg