"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 box - lasagna noodles 2 c. - pasta sauce (such as Prego or Ragu) 1½ lb. - ricotta cheese ¾ lb. - mozzarella cheese ½ tsp. - nutmeg ½ tsp. - cinnamon
LASAGNA NOODLES: In a large pot, bring water to boil and start putting lasagna noodles in one by one. They stick together easily. After you get all the noodles into the pot, check the bottom with a large spoon. The noodles stick to the bottom easily. Follow the box directions.
FILLING: Get a nice sized bowl and put the ricotta cheese and ½ lb mozzarella cheese into it. Mix well. Add the nutmeg and cinnamon. Mix well. Add 1½ cups of pasta sauce. Mix well.
LASAGNA: In a 9 x 12 pan spread a very thin layer of pasta sauce on the bottom. This is to keep the lasagna from sticking. Lay one layer of noodle strips from corner to corner overlapping a bit. Gently place half the filling mixture on top of the noodles from corner to corner while trying not to move the noodles. Repeat with the noodles and second half of the mixture. Put the rest of the noodles on top. Put the ¼ cup of mozzarella cheese on top of the noodles. Gently top with the rest of the pasta sauce.
Cover the pan with tin foil and bake at 350º for 1 hour. Bake uncovered for 10 minutes. Check for firmness by lifting the top layer of noodles gently with a knife, if it has too much liquid, bake for another 5 minutes. For a very firm lasagna bake in advance and reheat before serving. Serve with a side of hot pasta sauce to pour over lasagna as desired.
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