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Uncomplicated 3 Cheese Lasagna

3 Cheese Lasagna
1 package of no boil lasagna pasta (if you use the pasta type to boil- follow instruction to boil prior to use)
16 oz ricotta
4 oz shredded mozzarella
1 cup grated Romano cheese
1 large egg
1 tsp salt
1 tsp fresh cracked pepper

4 quarts of Tomato Sauce: Click here for the sauce recipe. This recipe will make the amount of sauce you need.
 

Need a 13x9x3 baking pan.

Preheat oven to 375°F.

Combine ricotta, 1/4 cup grated cheese, salt and pepper and eggs. (The rest of the grated cheese is to be sprinkled between layers evenly.)

Ricotta, 1 egg, romano cheese,  and s&p

Ricotta, 1 egg, romano cheese, and s&p

Mixture combined- Ricotta, 1 egg, romano cheese,  and s&p

Mixture combined- Ricotta, 1 egg, romano cheese, and s&p

Spread sauce over bottom of pan, about three ladles full.

Add sauce to the bottom of the pan

Add sauce to the bottom of the pan

Place lasagna over sauce, overlapping to fit. About 5 pieces will fit for one layer; be careful when splitting to fit the sides.

Add one layer of the pasta over the sauce

Add one layer of the pasta over the sauce

Spread layer of ricotta mixture evenly over noodles.

Sprinkle grated cheese evenly over mixture.

Using a spatula (or back of a spoon) spread the ricotta mixture over the dry pasta, then top with a layer of sauce.

Using a spatula (or back of a spoon) spread the ricotta mixture over the dry pasta, then top with a layer of sauce.

Ladle sauce over mixture, spreading to cover.

Repeat layering pasta, remaining mixture, grated cheese and sauce.

Arrange remaining pasta over sauce. This will be your third and top layer.

Spread remaining sauce over pasta. Sprinkle grated cheese then cover with mozzarella cheese evenly over lasagna.

2nd layer of pasta- repeating with layering the mixture and sauce on top, repeat...

2nd layer of pasta- repeating with layering the mixture and sauce on top, repeat…

Bake for 45 minutes; until pasta is completely soft and cheese is bubbly has created a golden crust.

Before baking

Before baking

Let lasagna stand 15 minutes before serving.

DONE!

DONE!


Eat and repeat.

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Marinara Sauce

Marinara Sauce
2 28 oz cans of kitchen ready crushed tomatoes (no salt)
2 large cloves garlic, minced
1 medium yellow onion, chopped
3/4 can of tomato paste
3 basil leaves, washed and left whole
1 tsp salt
1 tsp fresh cracked pepper

In a large stock pot, heat the oil over a medium-high heat.

Add the onions and garlic and saute until the onions are translucent, about 10 minutes.

Minced garlic and chopped onions

Minced garlic and chopped onions

Add the tomatoes, bring to a boil. Then quickly turn down the heat to low.

Add the tomato paste. Stir till melted.

Simmer uncovered over low heat until the sauce thickens, about 1 hour. Stir often.

Shown two cans of kitchen ready tomatoes and tomato paste

Shown two cans of kitchen ready tomatoes and tomato paste

Add in basil leaves ten minutes before sauce is done.

Remove from heat when finished. Season the sauce with salt and pepper, to taste.

DONE!

DONE!