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This is an adaptation of my mom’s lasagna, my favorite thing to eat as a kid. I could not stop eating this then, and I cannot stop eating it now.
Is it authentic? Nah. Is it stick-to-your-ribs good? Oh yeah. It also freezes great, which is good because this makes a big ole batch.
Too Good To Rest
I have only complaint about this lasagna. In all my years I have NEVER been able to let it rest long enough to firm up. I have never been able to get a pretty picture of it. Believe me, I have tried and tried. I just end up cutting off a big ole piece before it gets set up. So, that’s why it sags in the picture. It’s a good sag, though.
Lasagna
Ingredients
- 1 package lasagna noodles
- 16 ounces ricotta cheese
- ½ cup Parmesan grated
- 1 pound fresh buffalo mozzarella torn into chunks
- 1 batch of our Italian Meat Sauce for lasagna
Instructions
Note: Total cook time does not include the time to make the meat sauce
- Preheat oven to 325 F.
- Spray a 9″ x 13″ baking dish with non-stick spray.
- Cook noodles per package instructions. Drain well.
- First, spread a little sauce out on the bottom of the baking dish.
- Then, layer the ingredients in the following order.
- Try to divide the ingredients evenly between each layer, but you don't have to be picky about it. They'll all get gooey melty lovely in the oven.
- Noodles
- Sauce
- Ricotta
- Mozzarella
- Parmesan
- Repeat for 3 total layers.
- Bake for 45 minutes or until bubbly hot. Let rest (yeah, right) 10-15 minutes before serving.
Notes
Nutrition
Nutritional values are approximate.
