Ingredients
1 box of lasagna shells
1 container of ricotta cheese
1 cup shaved Parmesan
Garlic powder, oregano, basil and black pepper to taste
1 egg
6-8 cups of tomato sauce
- Bring large pot of water to a boil and cook lasagna shells for 7-8 minutes than lay out the shells on a lightly sprayed baking sheet.
- Add ricotta, Parmesan cheese, egg and spice mixture to bowl and blend well.
- Roughly chop up ball of fresh mozzarella and add 2/3 of your pieces to the mixture, saving 1/3 of cheese for the top of your lasagna.
- Chop fresh parsley until you have about 1/4 to 1/2 of a cup and add to mixture.
- Blend filling ingredients together.
- Begin layering your lasagna by adding a layer of sauce to the bottom of a deep pyrex or pan.
- Lay out the first layer of noodles then spread 1/3 of your cheese mixture across the noodles.
- Top with sauce and repeat the process until you have reached the top layer.
- Top your final layer of noodles with remaining sauce and chopped fresh mozzarella cheese. Add additional Parmesan cheese if desired.
- Cover with tin foil, tenting it, so that it does not stick to cheese. You may use toothpicks if necessary.
- Cook in a 375 degree oven for 25 minutes covered and 20 minutes uncovered careful not to burn cheese.
- Lasagna is done when sauce is bubbling on the sides.
- Allow lasagna to cool for a few minutes prior to serving.
Hello Cait, I watched your video making your grandmother’s classic cheese lasagna. wonder if you would share the sauce recipe that you used for the lasagna. It looked so nice and thick. If at all possible, I’d love to hear from you.
Thanks for your time.
Gisele