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Cheese Lasagna Recipe

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This recipe for Cheese Lasagna, by , is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rating: 9.5

Category:
Category:

Ingredients:  
Ingredients:  
15 ounces ricotta cheese (1 3/4 cups)
2 1/2 ounces parmesan cheese, grated (1 1/4 cups)
1/2 cup fresh basil, minced
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
6 cups tomato sauce
12 no-boil lasagna noodles
1 lb. whole milk mozzarella, shredded (4 cups)

Directions:
Directions:
Adjust an oven rack to the middle position and heat the oven to 375.

Mix the ricotta, 1 cup of the Parmesan, the basil, egg, salt, and pepper until well-combined. Spread 1/4 cup of the tomato sauce over the bottom of a 9x13 inch baking dish.

Place 3 of the noodles on top of the sauce and drop 3 tablespoons of the ricotta mixture down the center of each noodle, then spread it to an even thickness. Sprinkle evenly with 1 cup of the mozzarella. Spoon 1 1/2 cups of the sauce evenly over the cheese. Repeat this layering 2 more times.

For the final layer, place the 3 remaining noodles on top. Spread the remaining 1 1/4 cups sauce over the noodles. Sprinkle with the remaining 1 cup mozzarella and then the remaining 1/4 cup Parmesan.

Spray a large sheet of foil lightly with vegetable oil spray and cover the lasagna. Bake for 15 minutes. Remove the foil and continue to bake until the cheese is browned and the sauce is bubbling, about 25 minutes longer. Let cool for 10 minutes.

Personal Notes:
Personal Notes:
From America's Test Kitchen. This is my go-to recipe for all lasagna dishes. We gave this recipe a 10! I use this recipe as a base when making meat lasagna, also. Just brown a half pound sausage and half pound of beef (or 1 pound of either) and layer along with the cheeses.

 

 

 

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