It is something of a joke in my house regarding the vast amount of vegetable lasagnas I make during the summer months to use all of our garden's veggies. But when it is cold outside, there is nothing more comforting than a delicious, cheesy, meat-filled masterpiece we call the American version of a lasagna.
Before we begin a few rules to keep your lasagna together. 1. Make your own hearty bolgnese, thick and rich... don't let the liquid jar stuff fool you 2. Use no boil lasagna noodles, and thinner layers is better. 3. Let your lasagna rest so that it comes together before you cut, you don't want eat your lasagna with a spoon.
What you need:
4 cups of Bolognese Sauce (Meat Tomato Sauce)
1 box of no boil lasagna noodles (24 6x3 inch noodle sheets) or fresh noodles if you are so inclined
1 pint of ricotta cheese
oregano (1 teaspoon dried, sprig fresh)
basil (1 Tablespoon dried, 6 large leaves fresh)
16 oz of shredded mozzarella ( the fresh stuff has too much moisture)
1/4 cup of shaved parmigiano reggiano
salt and pepper
casserole dish approximately 9x13 inches
What you do:
1. Preheat your oven to 400 degrees F
2. Spread one even layer of meat sauce on the bottom of your casserole dish
3. Layer noodles to cover your dish
4. Chop your basil and oregano if fresh. Mix your ricotta, basil, oregano, and egg. Spread evenly on your noodle layer.
5. Layer noodles to cover your dish
6. Spoon an even layer of meat sauce
7. Layer noodles to cover your dish
8. Spread an even layer of shredded mozzarella (about half the bag)
9. Layer noodles to cover your dish
10. Spoon an even layer of meat sauce. Cover with an even layer of shredded mozzarella (the other half the bag.) Sprinkle the parmigiano reggiano.
11. Cover with foil and cook in the oven for 45 minutes
12. Take the foil off and cook in the oven for another 15 minutes or until the cheese is browned and bubbly.
Enjoy with a Cesar salad, and a nice Chianti. Remember to let it cool before your cut and serve.
Lots of love, many blessings, and happy baking!