Lasagne is one of my favorite Italian dishes. I made some this weekend for dinner. It was so good and actually, it’s pretty simple to make. I also made some homemade spaghetti sauce and meatballs. I used my sauce and sliced the meatballs and added them to the layers of my lasagne. You can use your favorite spaghetti sauce, with meat or meatless. But, if you do make homemade sauce and meatballs, try slicing the meatballs. It is a really nice addition to the lasagne. My recipe calls for 4 different kinds of cheeses – it turns out nice and creamy. Try this! I know you will love it. My family does and this weekend’s dinner guests really enjoyed it too.
You will need:
1 box of Lasagne ( I use Barilla Lasagne. )
Spaghetti Sauce ( If using bottled sauce, I recommend having at least two 24 oz. bottles available, although you may not use the full amount.)
15 oz. container of Ricotta Cheese
1 cup of shredded Mozzarella Cheese
½ cup of grated Parmesan Cheese
1 egg, beaten
Fresh parsley, about a handful, chopped
Black pepper, to taste
½ pound of Munchee Cheese (sliced from the deli counter)
½ pound of Mozzarella Cheese (sliced from the deli counter)
Parmesan Cheese, grated, to sprinkle on top
Preheat oven to 350 F.
Cook noodles according to package directions. (I add a little oil to the pot to help prevent the noodles from sticking.)
In a medium bowl, combine the ricotta, shredded mozzarella, ½ cup grated parmesan cheese, egg, chopped parsley, and black pepper, and mix well.
Spray a 13 x 9 baking dish with cooking spray. (Sometimes I use a 15 x 10 pan.)
Pour some spaghetti sauce on the bottom of the pan – enough to lightly cover the bottom.
Layer 4 -5 sheets of the noodles, overlapping them slightly, covering the bottom of the pan.
Top with half of the ricotta mixture.
Top with the slices of Munchee Cheese. (you may have a slice or two left over – great for sandwiches)
If you are using sliced meatballs, add that layer now.
Cover this layer with additional spaghetti sauce. (Enough to cover it, without drowning it.)
Layer 4 -5 sheets of the noodles, overlapping them slightly.
Top with remaining half of the ricotta mixture.
Top with the slices of Mozzarella Cheese. (you may have a slice or two left over)
Again, if you are using sliced meatballs, add that layer now.
Cover with additional sauce.
Add a final layer of noodles.
Top with sauce, ensuring all parts of the noodles are covered with sauce.
Sprinkle with grated Parmesan Cheese.
Cover with foil.
Bake for approximately 1 hour.
Serve with garlic bread sticks and Italian Salad.