"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lazagna Recipe

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This recipe for Lazagna, by , is from Mia Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marianne
Added: Tuesday, April 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. lazagna noodles, cooked al dente
tomato sauce (recipe in book)
2 lbs ricotta cheese (whole milk)
4 eggs
1/4 cup chopped fresh parsley
salt
pepper
20 oz. shredded mozzarella cheese
1/2 cup grated romano cheese, plus more for layers

Directions:
Directions:
Preheat oven to 375
Cool cooked lazagna noodles. Lightly grease a lazagna pan with evoo. Set aside
Mix together the ricotta cheese, eggs, parsley, salt, pepper and grated cheese till creamy
Place a bit of the sauce on the bottom of the pan. Cover with a layer of the noodles. Cover the noodles with the ricotta mixture and cover with shredded mozzarella. Top with a thin layer of sauce and a sprinkle of romano cheese. Repeat layers ending with noodles and sauce. Sprinkle a bit more romano cheese on top. Cover the pan tightly with foil. Bake for 50 minutes. Remove foil and continue baking another 15 minutes. Remove from oven. Let set for 20 minutes before cutting
Cut into small squares.

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
This is my personal favorite lazagna recipe. Improvise by adding some of the meat in the sauce to your layers or even some hard boiled eggs. We just prefer it meatless. Serve with extra sauce and a nice bottle of Merlot

 

 

 

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