What’s Cookin’ – Theresa’s Lasagna

A few weeks ago, I made a batch of my Italian Meat Sauce.  I used it to make a batch of Theresa’s Lasagna which I froze for our Christmas Cookie Baking Day.

I find that most Lasagna recipes seem to be more noodle than other ingredients.  I really like a Lasagna that is filled with sauce and cheese so this is how I make mine.

The cast of characters plus one recipe of my Italian Meat Sauce.

I usually buy a disposable, deep dish Lasagna pan because 1) I don’t own a really deep dish pan and 2) clean up is so much easier with a disposable pan.

Mix together the Ricotta cheese, eggs, Parmesan cheese, and parsley.

Cook 8 lasagna noodles according to package directions, drain, and set aside until ready to put together.  Sprinkle with a little olive oil to keep them from sticking together.

While the pasta is cooking, grate the Mozzarella cheese.  Freshly grated cheese melts much more nicely since the pre-grated stuff is coated in cornstarch or some other ingredients.

Here’s what the Ricotta cheese mixture will look like mixed up.

Spray your pan with cooking spray.  This will help in removing the pieces after baking.  Layer one – put a thin layer of Italian Meat Sauce in the bottom of the pan.

Then layer 4 lasagna noodles, 1/3 of the grated Mozzarella cheese, 1/2 of the Ricotta cheese mixture, and 1/2 of the Italian Meat Sauce.

Then layer the last 4 noodles, the last 1/2 of the Ricotta cheese mixture, and 1/3 of the grated Mozzarella cheese.

The final layer will be the last 1/2 of the Italian Meat Sauce, the last 1/3 of the grated Mozzarella cheese.  Sprinkle the top with some additional Parmesan cheese.  Bake in a 350° oven for 30 to 45 minutes or until heated through and bubbly on top.

Remove from oven and let it set for a few minutes.  This will make it a little easier to cut and serve.  Yummy!

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