Have you ever cooked something that contained pasta (I'm sure you have) and noticed the next day that whatever sauce that was on the noodles is much thicker, or even a little dry? That's because the noodles absorbed much of the "juices" in the sauce. Let's apply this same concept to the lasagna. If you consider this, you can make a perfect lasagna...with ease!
Makes 2-3 big helpings.
INGREDIENTS
1 package BARILLA Oven Ready Lasagne noodles
1 batch of the Spaghetti Sauce recipe (one of my blog recipes)
1 8oz package of Mozzarella or Italian cheese, shredded
1 8oz container of whole ricotta cheese
2 med eggs or 1 x-large egg
1 T dried, chopped parsley or 2 T chopped fresh
1/2 tsp salt
DIRECTIONS
In a small bowl, mix the ricotta cheese, eggs, parsley and a 1/2 tsp salt.
In a large, greased BREADPAN, place the ingredients in the following order:
- thin layer of sauce
- 1 noodle
- ricotta cheese mixture
- 1 noodle
- sauce
- mozzarella cheese
- 1 noodle
- ricotta cheese
- 1 noodle
- sauce
- mozzarella cheese
- 1 noodle
Cover with foil and bake at 350 for an hour. Remove the foil, cover the top with the remaining mozzarella cheese. Return to the oven (uncovered) and bake until the cheese is melted and slightly golden.
Remove from the oven and let the lasagna set for at least 20 min. If you cut into it right away, the lasagna will fall apart.
Eat it with a garden salad or blue cheese lettuce wedge salad (my fave).
TIPS
- With good planning, make the lasagna the night before you want to eat it. It ALWAYS tastes better but more than anything the consistency should be perfect because the noodles absorb the liquid of the sauce.
- Be careful to not overload your layers with sauce or you may run out fast.
- Use a foil pan so you don't have to clean it when you're done.
- May be frozen in a freezer safe container.
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