Lasagna
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.
Servings 12
Calories 335kcal
Equipment
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
This lasagna freezes very well for later.
Nutrition
Calories: 335kcal | Carbohydrates: 30g | Protein: 19g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 52mg | Sodium: 338mg | Potassium: 156mg | Fiber: 1g | Sugar: 2g | Vitamin A: 456IU | Calcium: 326mg | Iron: 1mg