| I use the ronzoni no-bake pasta for our lasagna. Comes out great. However, I always freeze already cooked lasagna (leftovers), thaw, and reheat. BTW, here the traditional family recipe we use. I also have a recipe for gravy (sauce) and meatballs if anyone would like it. Sue LASAGNA Either roll home-made lasagna sheets, use the no-boil lasagna from the store, or boil up a bunch of lasagna noodles and use those. Filling:
4 to 5 pounds of ricotta (fresh is awesome and sooo creamy)
4 Eggs (you may only need 3)
1.5 C. grated Romano (Locatelli is best) or Parmesan-Reggiano
1/2 C. Chopped fresh parsley (or 1/4 C dried)
12 oz + 1 Cup Mozzarella - grated -Batch of small meatballs (use your favorite meatball recipe, just make them tiny (1/2") - 4 to 5 C. Gravy (sauce) Mix ricotta, 3 eggs, grated Romano (or Parmesan), parsley, and 12 oz grated mozzarella. If mixture looks dry, add the 4th egg. It shouldn't be runny, but should be very thick.
Fold in meatballs.
Boil and drain the lasagna noodles (if using)
In high-sided baking pan spoon in a cup of sauce and spread over bottom of pan.
Add one layer of pasta.
Spoon some sauce and spread to cover pasta.
Add half of the ricotta/meatball mixture.
Spoon some sauce to cover lightly.
Layer another layer of pasta.
Spoon sauce over to cover lightly.
Spread remaining ricotta mixture.
Cover with last layer of pasta.
Spoon on some sauce.
Cover with foil (make venting holes in top).
Bake in oven @ 350° for 50 minutes.
Check if its done by inserting a knife in the middle. If it comes out piping hot, it's done.
Remove foil, sprinkle 1 Cup of mozzarella over top.
Bake uncovered for 10 minutes more.
Let sit for 15 minutes before cutting otherwise it will ooze all over the place. |
