Lazagna Recipe
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Category: |
Category: |
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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
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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. |
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Number Of
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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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