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Rao’s Homemade Eggplant Lasagna




Source of Recipe


Rao's Restaurant


List of Ingredients




2-24 oz. jars of Rao’s Homemade Siciliana Sauce
2 pounds ricotta cheese combined with 2 egg yolks
1 pound cooked lasagna noodles
2 cups grated fresh mozzarella cheese
1 cup freshly grated Pecorino Romano Cheese
1 pound fresh mozzarella cheese, sliced

Recipe



Ladle a thin layer of Siciliana sauce into a (12x18x2) Lasagna Pan. Cover with noodles. Add another layer of Siciliana Sauce. Spread a thin, smooth layer of ricotta over the Siciliana sauce. Sprinkle with grated mozzarella and Pecorino Romano cheese. Continue adding layers of pasta, sauce and cheese, alternating the pasta in opposite directions for each layer. Finish with a layer of Siciliana Sauce. Top with sliced mozzarella and sprinkle with Pecorino Romano.

Bake in a preheated 350 degrees F. oven for about 45 minutes or until cheese topping has melted and lasagna is bubbling. Remove from oven and allow to rest for 15 minutes before cutting into squares and serving. Serve with remaining sauce.