Lasagna Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 box of lasagna noodles
1 pot of prepared Barbabella Pasta Sauce (meat sauce is best for lasagna)
1 tub Ricotta cheese (part-skim, 32 oz.)
1 large egg
⅓ c. Romano cheese
4 c. mozzarella cheese, shredded
2-3 TBSP parsley flakes
6 oz. frozen chopped spinach, thawed and excess water removed
¼ tsp cinnamon
salt and pepper
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Directions: |
Directions:Preheat oven to 350º.
Cook lasagna noodles as directed. Meanwhile, prepare Ricotta mixture in a mixing bowl by combining the Ricotta, egg, Romano cheese, and parsley. Add salt, pepper and cinnamon to taste. Add half of the shredded mozzarella cheese to the Ricotta mixture.
In a 9x13-inch baking pan add a layer of sauce on bottom. When lasagna noodles are cooked, add to the baking pan. Top with a few large spoonfuls of the Ricotta mix. Add about 2 cups of sauce to coat this layer. Top with a layer of lasagna noodles. Add layer of Ricotta and then more sauce. After about 3 layers of each, end with lasagna noodles at top of pan. Coat with sauce especially the edges around entire pan so noodles don't become hard at edge. Top with remaining mozzarella. Bake covered 30-40 minutes until cheese is hot and bubbly. |
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Number Of
Servings: |
Number Of
Servings:9x13 pan |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: If you are using spinach, once it is thawed the water needs to be removed. You can remove the water by squeezing spinach between paper towels. Repeat squeezing until water is mostly removed. NOTE: I use a glass baking pan. A metal pan works too though. The Ricotta mix can be spread at each layer if you're talented and patient, however, the Ricotta will melt during the baking process so it's not necessary to spread it. Typically I use 6 spoonfuls of the Ricotta at each layer so that it melts to cover the entire layer. NOTE: Lasagna sets overnight so it is a great dish to make ahead. Straight from oven the lasagna will likely not hold shape.
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