•Heat oven to 375 degrees F (190 degrees C).
•Bring a large pot of salted water with 1 tablespoon of olive oil to a boil. Add lasagna noodles to the boiling water. Return to a boil, stirring frequently. Cook the pasta, according to package directions, this is usually about 10 minutes. Drain.
•In the meantime, stir ricotta (or cottage cheese) with Parmigiano-Reggiano and the beaten egg.
•To assemble the lasagna, ladle about 3/4 cup of the meat sauce into the bottom of a 13-inch by 9-inch baking dish. Arrange noodles lengthwise and side by side and cover the bottom. (If the noodles are short on one end, you may need to cut an extra noodle and place into dish to cover where the other noodles have not).
Next, spread about half of the ricotta cheese (or cottage cheese ) mixture over the noodles. Sprinkle with a third of the shredded mozzarella cheese then top with about 1 1/4 cups of meat sauce. Add another layer of noodles and repeat. Add a third layer of noodles then top with remaining sauce and a final layer of shredded mozzarella cheese.
Cover loosely with aluminum foil and bake 30 minutes, uncover then bake 20 minutes until cheese is crusty around the edges. Let rest at least 15 minutes.
Cover loosely with aluminum foil and bake 30 minutes, uncover then bake 20 minutes until cheese is crusty around the edges. Let rest at least 15 minutes.
If making ahead, you can cover and refrigerate, unbaked up to 2 days. When you cover, use parchment or wax paper between the lasagna and aluminum foil. Aluminum foil can react with the tomatoes.
Originally Submitted
3/2/2014
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