Lasagna

prep time:: 1 hr
total time:: 2 hr

Dinner for 6-8

I use around 6 cups of my signature spaghetti and meat sauce. The only difference is, I don’t add sugar to my spaghetti mix, and you can add an extra can of chopped tomatoes if you like your lasagna chunky.

ingredients

1 Package Lasagna noodles. The no boil works, too.
6 Cups Spaghetti Sauce
1 Egg
5 Cups Shredded Mozzarella
1 pint Ricotta Cheese, lowfat
1 Cup Grated Parmesan Cheese
1/2 tsp. Parsley & Oregano (or 1 tsp. Italian Seasoning)

directions

1
Oven 350 degrees. In mixing bowl, mix together the ricotta cheese, eggs, 1/2 cup Parmesan cheese, 1 cup of the shredded mozzarella, parsley & oregano, and set aside.
2
If you need to boil noodles, soak the lasagna noodles in the boiled water just until they are pliable, about 5 minutes.
3
Add 1 cup or so of sauce to the bottom of a deep 13 x 9 pan, and then layer with 3 pieces of lasagna length wise, Add two more noodles over the cracks in the bottom layer for stability. Alternate noodle layers with sauce, the ricotta mixture, and mozzarella. For top layer, add remainder of sauce, and finish with shredded mozzarella,and Parmesan. Cover and bake in the pre-heated oven for 1/2 hour, uncover, and bake uncovered for another 30 minutes, watching to make sure edges don’t burn.
4
Remove from oven and let stand 1/2 hr before serving to set.

notes

Be sure all noodles are completely covered with sauce or they get crusty and dry. I'd rather my lasagna too saucy than dry. Yuck. Serve with crusty garlic bread and green salad!

Source: Cara