Lasagna is one of those timeless comfort foods. Everyone has some sort of family recipe for the ultimate noodle and cheese fest that is lasagna. I bet 99% of all lasagna recipes in this country are adapted from the back of a Mueller’s pasta box. The technique is always the same. Layer sauce, uncooked lasagna noodles, ricotta, filler, cheese, repeat. It’s the fillers that make everyone’s recipe unique to themselves. For this Sunday night feast, I threw down like so:
- Preheat oven to 375
- In a 13x9x2 pyrex baking dish, begin by putting 2 cups of tomato sauce* along the bottom.
- Next, layer 4-5 sheets of uncooked lasagna noodles. I used flat lasagna sheets (no ruffles) for a more homemade look and texture.
- Spread a ricotta cheese mixture across the bottom of the noodles**
- Sprinkle on some cooked ground italian sausage and whatever else you want to use for a protein (I chose cooked cremini mushrooms)
- Distribute about a cup of tomato sauce or until there is a thin saucy layer.
- Top with generous handfuls of shredded mozzarella cheese.
- Repeat this process (minus the oven preheating of course) until you have three layers of lasagna.
- Bake, covered with foil, for 60 minutes. Then remove foil and bake unconvered for 5 minutes until cheese is bubbly on top. Let rest for 15 minutes before serving. This should make 12 generous pieces.
* For my sauce, I used canned tomato puree in basil along with a small can of diced tomatoes.
** Ricotta cheese mixture = 1 can of ricotta cheese mixed with 1 egg and 1/2-2/3 of a cup of shredded parmesan cheese.
Serve this up with some salad or garlic bread. Lasagna also freezes very well making it a great meal to store away for when you have no motivation to cook or wall street goes up in flames again.