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Lasagna

Ingredients

  • no-boil lasagna noodles
  • italian style meat sauce
  • butter or margarine
  • bread crumbs
  • 10 oz ricotta
  • 8 oz low-moisture mozzarella, shredded
  • 8 oz provolone, shredded
  • 3 oz parmesan, shredded
  • 1.5 cups (packed) fresh spinach or basil leaves (optional)

Directions

  1. preheat oven to 350 F.
  2. smear 13" x 9" x 2" baking dish with butter/margarine.
  3. sprinkle baking dish lightly with bread crumbs.
  4. place no-boil lasagna noodles in a baking dish and cover with very hot tap water. soak 5 - 10 mins, agitate occasionally to prevent sticking. (optionally, put something between the noodles to prevent them from sticking, like toothpicks or chopsticks.)
  5. mix the shredded provolone and mozzarella.
  6. spoon out a layer of meat sauce (>= 2 cup).
  7. add a layer overlapping lasagna noodles.
  8. spoon out a layer of meat sauce (>= 2 cup).
  9. add a layer of mozzarella and provolone (use ~ 1/3 of total).
  10. add chunks of ricotta (use ~ 1/3 of total)
  11. create two more layers of noodles, meat sauce, and cheeses
  12. top with a thin layer of parmesan
  13. place baking dish in oven on a sheet of aluminum foil (to catch overflow)
  14. cook for 45 mins.
  15. broil to brown the top (optional).
  16. let stand for 10 mins before serving.

Notes

  • always tastes better the next day when re-heated.
  • cheap parmesan can be very oily. after cooking, if there's oil on top use a paper towel to remove it.
  • when melting, low-moisture mozzarella is more liketly to seperate and release more oil than than fresh mozzarella.
  • no-boil lasagna noodles somtimes recommend not overlapping them because they expand. ignore that advice and overlap them.
  • optional cheeses options: fontina, gruyere, and gorgonzola

References

  • XXX

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