Lasagna
lasagna, a favorite of Garfield’s
Equipment
- 1 Deep lasagna dish
Ingredients
- 1 lb Lasagna packaged or fresh (size number 6)
- 15 oz Ricotta
- 16 oz Mozzarella block (preferred) or shredded
- 36 oz jars Tomato sauce fresh (preferred) or store bought
- 1 lb Chopped meat of your choice optional
- 1 tbsp Basil
- 1 tsp Oregano
- 1 Egg
- 1/4 Cup Parsley
- 1 tsp Pepper
- 1/4 Cup Grated pecorrino paremsan, or both
Instructions
- Pre-heat oven to 400F
- In large bowl combine ricotta, egg, basil, pepper, oregano , parsley, 1/2 of pecorrino-parmesan and 4 oz of mozzarella, shred mozz. if in block form. Mix thoroughly.
- Optional (if using meat)- Cook meat in large skillet until brown and drain. Combine with sauce in separate bowl.
- In lasagna dish, put one layer of uncooked lasagna. Cover lightly with sauce mixture
- Cover sauce with thin layer of ricotta cheese mixture. Go light as this will be repeated 2-3 times.
- Repeat previous 2 steps until the ricotta is close (~1/2 inch) to the top of the dish.
- Add layer of lasagna, cover lightly with sauce and cover with remaining mozzarella, shred the mozz if in block. Sprinkle the remaining pecorrino-parmesan mixture over the top. Cover with aluminum foil and bake for 30-45 minutes. Stick with toothpick to determine when the pasta has been fully cooked