During the 2 years I was perfecting my lasagna filling recipe, I made a hundred of pans of lasagna. I experimented with cottage cheese, various pasta sauces and different fresh veggie additions. This classic ricotta version was my favorite.
A big time saving trick is to soak the noodles in hot tap water (instead of boiling them). Just make sure to bake it with a tight lid so the uncooked pasta has time to steam.
I've found that a smaller amount of tomato sauce makes the overall flavor more balanced.
1 packages of 24-oz Mostly Made Lasagna Filling
12 lasagna noodles
2 cups shredded mozzarella cheese
1.5 cup spaghetti sauce
16 oz ricotta cheese
½ cup parmesan, grated
1 egg, beaten
- Preheat oven to 350°.
- Soak lasagna noodles in hot tap water as the oven preheats.
- Stir together ricotta, egg and parmesan in a bowl.
- Assemble the lasagna:
- To prevent sticking, spread 2 Tbls of spaghetti sauce on the bottom of a 9"x13" baking dish.
- Arrange 4 lasagna noodles on the bottom of the pan. Spread half of Mostly Made Lasagna Filling on top of the noodles. Dot half of the ricotta mixture on top of the tomatoes then sprinkle with ½ cup mozzarella. Repeat with the 2nd layer, saving 1 cup of mozzarella for the top.
- Top with the last 4 lasagna noodles and cover with spaghetti sauce and shredded mozzarella.
- Bake covered for 30 minutes, then uncover and bake for another 15 minutes.
- Allow 10 minutes for lasagna to rest.
Serves 6-8 people
Assembly time: 10 minutes
Cook time: 45 minutes