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Rosine's Lasagna




Source of Recipe


Rosine's Restaurant, Monterey, CA


Recipe Introduction


Made of three cheeses and our delicious meat sauce interspersed between layers of wide lasagna noodles. Lasagna can be made a day in advance and baked the following day. This advance planning works well for buffets or large parties.
Serves 8 persons



List of Ingredients




2 lbs. (4 cups) ricotta cheese
4 Tbsp. heavy cream or milk
6 1/2 cups Rosine's meat sauce
16 oz. lasagna noodles, cooked according to package directions
3 cups shredded mozzarella cheese
1 1/2 cups shredded Monterey jack cheese
1/4 cup grated or shredded Parmesan cheese


Recipe



Preheat oven to 350 F degrees.
In a food processor or blender beat the ricotta and milk (or cream) until smooth.
In bottom of 9 x 13 pan, spread a thin layer of sauce. Arrange noodles on the sauce slightly overlapping to make a solid layer of pasta. Spread half of the ricotta over noodles, then sprinkle with 1 cup of mozzarella, 1/2 cup of jack and half the parmesan cheese. Spread a layer of sauce over the cheese, then place another layer of noodles over sauce, this time place the noodles in the opposite direction as the first layer (to keep the layers from sliding when the lasagna is cut). Spread the remaining ricotta over noodles, then sprinkle with 1 cup of the mozzarella, 1/2 cup of the jack and the remaining parmesan cheese. Spread a layer of sauce over cheese, then another layer of noodles, and finally all the remaining sauce.
Cover with foil and bake in preheated oven for 1 hour. Remove foil and sprinkle with remaining mozzarella and jack cheese. Return lasagna back to oven and bake until cheese melts and is bubbly.
Remove from oven and allow at least 15 minutes for lasagna to set before cutting. Serve with garlic bread and a green salad with Italian dressing.