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Classic Lasagna

Source of Recipe

Cook Now, Serve Later


List of Ingredients

12 lasagna noodles
1 pound ricotta cheese
1/4 cup minced parsley
1 egg
1/2 cup grated Parmesan cheese
1/4 teaspoon black pepper
5 cups tomato meat sauce
3 cups shredded mozzarella cheese


Recipe

Cook lasagna noodles al dente. Drain and rinse under cold water. In medium bowl, combine ricotta, parsley, egg, 1/4 of Parmesan, and pepper. Preheat oven to 375ºF. To assemble lasagne: Spread 1/2 c. of meat sauce on bottom of a lightly oiled 13x9" baking pan. then layer on 4 noodles, followed by half of ricotta mixture, 3/4 c. of mozzarella, and 1 1/2 c. sauce. repeat, beginning with the noodles. Top with remaining 4 noodles, 1 1/2 c. sauce and 1 1/2 c. mozzarella. Sprinkle remaining 1/4 c. Parmesan over all.

At this point, the lasagne can be stored: Refrigerate tightly covered for up to 2 days, or freeze in lined and tightly covered casserole for up to 3 months. Place lasagne on baking sheet and bake, covered, for 15 minutes. Uncover and bake another 20-25 minutes or until heated through. Remove from oven and let stand for 15 minutes. If serving later, from freezer, thaw lasagna in fridge overnight and proceed as above. If refrigerated, preheat oven to 375ºF. Proceed with baking step, baking covered for 30 minutes, then uncovered for 25-30 minutes.