Lasagna
Oven: 375°F
1 batch Marinara Sauce (above) 1 lb ground chuck/veal and sausage(approx) 10 oz uncooked lasagna noodles
1 lb mozzarella cheese, grated
2 eggs 3 cups fresh Ricotta or cottage cheese (one large container) ½ cup grated Parmesan or Romano cheese (fresh if possible)
2 tbsp parsley flakes or 3 tbsp fresh chopped parsley
1 tsp salt
½ tsp black pepper
Brown or boil meat to remove fat. Combined weight of meat and sausage should be 1 lb. Prepare marinara sauce above. Add to marinara sauce with sausage. Cool sauce and chop up sausage when done.
Beat eggs. Add other ingredients from group and stir to create cheese mixture.
Spread a minute amount of sauce in bottom of 13x9x2+ inch pan to prevent sticking. (a pan taller than 2” is recommended for ease of preparation, it will come right to the top of a 2” pan).
Layer noodles. Spread noodles with a layer of half the cheese mixture, and top with half of mozzarella. Then repeat layers.
Bake for 30 minutes. Let stand for 10 minutes.
Not cooking the noodles is the secret to successful lasagne. The noodles will cook in the moisture from the sauce and cheese and be perfect every time. It also makes assembly easier and saves a considerable amount of headache and time during preparation. If you look around you will sometimes find ‘no-cook’ noodles but they really aren’t required.
Can be prepared ahead of time. Refrigerate until 1 hour before serving time, then bake for 45 minutes.
Freezes well, and re-heats well in microwave. Allow to thaw completely before re-heating unless you have a microwave with a very low power setting ability and are prepared to leave it in there a long time.
#italian #pasta