I’ve been make this Lasagna w/ Italian Meat Sauce for many years and it is always a crowd pleaser. This time I upped my game a little by using homemade lasagna noodles. I usually make a double recipe and make one for the freezer for a later date or as a meal for family/friends in need of an easy and tasty meal.
Ingredients:
- Ricotta Cheese Filling
- 2 eggs
- 3 cups ricotta cheese
- 3/4 cup grated Parmesan cheese
- 2 Tbs. dried parsley, I prefer fresh parsley if available
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1 Lb. or more mozzarella cheese
- Italian Meat Sauce
- Follow the link to this recipe – Italian Meat Sauce
Preparations:
- Italian Meat Sauce
- Prepare per linked recipe above
- Ricotta Cheese Filling
- Beat eggs
- Add ricotta cheese, parmesan cheese, parsley, salt and pepper
- Mix all together thoroughly
- Assembly
- lightly spray 13 x 9 Pyrex dish with cooking oil to prevent sticking
- Layer of lasagna noodles
- Spread 1/3 to 1/2 Ricotta cheese filling
- Depends on how many layers you can get in your pan, I try for three (3)
- Sprinkle 1/3 to 1/2 mozzarella cheese
- Ladle in 1/3 to 1/2 Italian Meat Sauce
- Repeat with layers 2 & 3
- Top with mozzarella and parmesan
- Bake 375° for 45 minutes
The lasagna can be assembled early and refrigerated or you can freeze for a later date (thaw thoroughly).
