Ingredients: |
Ingredients:
3 cups Italian Tomato Sauce, plus more for serving
18 lasagna noodles (a one-pound box has 18 pieces)
16 ounce container of whole milk ricotta cheese
½ cup Parmesan cheese, grated
¼ cup fresh Italian flat leaf parsley, chopped fine
½ teaspoon salt
½ teaspoon freshly grated black pepper
2 cups mozzarella cheese, divided
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Directions: |
Directions:
Heat sauce and hold for assembly.
Heat meatballs and slice then hold for assembly.
In a very large wide pot, heat water and once boiling, salt the water then add one lasagna strip at a time so that they don’t stick. Cook for one minute short of what it says on the box. My box said to cook for eight minutes and I cooked for seven.
Have a strainer standing by and gently lift each piece out with tongs and into the strainer, being careful not to break any. Rinse with cold running water and lay out on a sheet tray with the pieces not touching. I layered with plastic wrap until I was ready to use them.
In a medium bowl, mix ricotta cheese, Parmesan cheese, parsley, egg, salt, pepper, nutmeg and ½ cup of the mozzarella cheese.
Preheat oven to 375 degrees F.
To assemble, in a 9×13-inch or larger* casserole dish place one cup of sauce on the bottom.
Lay four lasagna noodles the long way, overlapping each.
Top with another layer of noodles, then cover with all of the ricotta mixture.
Place another layer of noodles over the ricotta and top with the remaining meatballs and another ½ cup of sauce.
Cover the top with one cup of sauce then sprinkle the remaining shredded mozzarella over the top.
Cover with parchment and foil and bake for 45 minutes. (You may need a sheet of foil on the rack below to catch drips.)
Uncover and bake for five more minutes. If desired, place under broiler for a few minutes to brown.
Let sit ten minutes then cut 4×3 (thirds across the short edge of the pan and quarters across the long edge) to yield 12 portions. Serve with additional sauce.
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This recipe for Mary's Lasagna is from