LASAGNA
INGREDIENTS:
- 1 box Lasagna (instructions for either no boil, or boil below)
- 2 cups ricotta cheese
- 3&1/2 (15oz) cans tomato sauce
- 6-8 cups shredded mozzarella cheese
- 2 tsp kosher salt
- 1 tsp black pepper
Cooking steps
Step 1
Preheat oven to (180°C) 350°F
Step 2
Boil:
Step 3
Print a large pot of water to a boil. Add a handful of salt and lasagna noodles. Cook until just under al dente. Drain. Rinse with cold water so they don’t stick and tear when you layer them.
Step 4
For both version:
Step 5
In a bowl combine ricotta cheese, 1 can tomato sauce, 1 cup shredded mozzarella, salt and pepper. Mix well to combine.
Step 6
To assemble:
Step 7
Place the 1/2 a can of tomato sauce in the bottom of a greased 9×13 pan. (If using no boil noodles add 1 cup of warm water and stir.) Place a layer of noodles on top. Add 1/2 the ricotta mixture and spread. Another layer of noodles. Pour another 1/2 of the can of sauce over the noodles, spread and sprinkle one cup of cheese. Now add another layer of noodles and remaining ricotta mixture. Now another layer of noodles and remaining sauce from the second can 1 cup of cheese. Add the final layer of noodles. Pour last can of tomato sauce over the top. Spread into an even layer. Sprinkle remaining cheese over the top. (If using no boil noodles, refill the can half way with warm water and pour it around the edges of the pan.)
Step 8
To cook:
Step 9
No boil noodles: cover with parchment and foil and bake for 30 min. Remove foil and parchment and bake another 15-20 min until brown and bubbly!
Step 10
Boil noodles: bake uncovered for 45-50 min until brown and bubbly!
Step 11
Allow to cool for 10 minutes before slicing and serving.
