Lasagna

Photo by Stephanie Knewasser

From the kitchen of Stephanie Knewasser

Cook 1 box lasagna noodles, according to box directions.

Make 1 batch sauce. See recipes below.

Cheese Filling

Combine:

2 lb whole ricotta (4c)

4 eggs

3/4 tsp salt

1/4 tsp pepper

2 Tbsp parsley

1/3 c romano

2-3 tsp sugar

1 clove garlic, minced

1 3/4 c mozzarella, shredded

In a 13×9 Pyrex dish layer as follows:

  • Sauce, to coat bottom of pan
  • 4 lasagna noodles
  • 1/3 of cheese filling
  • Repeat sauce, noodles, cheese 2 times.
  • Top with 4 remaining noodles.
  • Generously spoon sauce over top.
  • Top with 1/4 c grated mozzarella.

Bake @ 375, COVERED for 50 minutes,

UNCOVERED for 10 minutes, should be bubbly.

For Spinach Lasagna

On top of cheese layers, add fresh washed raw spinach.

For Meat Lasagna

On top of cheese layers add cooked crumbled sausage (1 lb)

Or sliced meatballs, fully cooked


More Recipes

Sauce
Marinara
Vodka Sauce
Meatballs- Connie’s
Braciola- Diomira’s
Stuffed Shells