Lasagna

Recipe adapted from No Crumbs Left.

Ingredients:

• 1 TBSP salt
• 1 box of lasagna noodles
• 32-40 oz. marinara sauce
• 15 oz. whole milk ricotta, divided
• 3/4 grated Parmesan cheese
• 8 oz. fresh mozzarella, thinly sliced, divided
• 16 oz. mozzarella, shredded, divided

Directions:

1. Preheat to 425F.
2. Prepare Noodles Option 1: Heat large stockpot with water to a boil and add TBSP of kosher salt. Cook lasagna noodles in boiling water to package until al dente. I like to cook a few sheets at a time so they don’t clump. When the lasagna noodles I gently put them in cold water and then lay them on paper or kitchen towel to drain.
3. Prepare Noodles Option 2: In a 9 x 13 pan, add doodles, fill with hot water and let soak for 15 minutes; periodically move noodles around so they don’t stick. At the 15 minute mark, empty the water and refill pan with hot water and let noodles soak for another 15 minutes, periodically moving the noodles.
4. Set aside 2/3 c. of the sauce and 1/3 c. of ricotta for the final top layer.
5. Spread 3/4 c. of the sauce in an 9×9 baking dish so that you cover the bottom. Combine the remaining sauce with the remaining ricotta, stirring well.
6. Add one layer of noodles to the baking dish, making sure the whole baking dish is covered and cutting up lasagna noodles to size if needed so that there is not a huge overlap, and top with half the sauce and ricotta mixture, 1/3 of the fresh mozzarella slices, 1/3 of the shredded mozzarella, and 1/3 c. of the Parmesan.
7. Add another layer of noodles and repeat the sauce mixture and cheese.
8. Add the final layer of noodles and top with the reserved 2/3 c. of sauce. Top with the remaining fresh mozzarella slices, shredded mozzarella, and grated parmesan.  Dot the sauce with the reserved 1/3 c. of ricotta.
9. Loosely cover the baking dish with aluminum foil and place in the oven for 40 minutes. At this time, remove the aluminum foil and continue to bake for an additional 15-20 minutes. The lasagna should be gently browned, the noodle edges will be crispy, and the sauce and cheese will be bubbling.
10. Take the lasagna out of the oven and let cool for 10-15 minutes.

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Lasagna

Recipe by RC

Ingredients

• 1 TBSP salt

• 1 box of lasagna noodles

• 32-40 oz. marinara sauce

• 15 oz. whole milk ricotta, divided

• 3/4 grated Parmesan cheese

• 8 oz. fresh mozzarella, thinly sliced, divided

• 16 oz. mozzarella, shredded, divided

Directions

• Preheat to 425F.
• Prepare Noodles Option 1: Heat large stockpot with water to a boil and add TBSP of kosher salt. Cook lasagna noodles in boiling water to package until al dente. I like to cook a few sheets at a time so they don’t clump. When the lasagna noodles I gently put them in cold water and then lay them on paper or kitchen towel to drain.
• Prepare Noodles Option 2: In a 9 x 13 pan, add doodles, fill with hot water and let soak for 15 minutes; periodically move noodles around so they don't stick. At the 15 minute mark, empty the water and refill pan with hot water and let noodles soak for another 15 minutes, periodically moving the noodles.
• Set aside 2/3 c. of the sauce and 1/3 c. of ricotta for the final top layer.
• Spread 3/4 c. of the sauce in an 9x9 baking dish so that you cover the bottom. Combine the remaining sauce with the remaining ricotta, stirring well.
• Add one layer of noodles to the baking dish, making sure the whole baking dish is covered and cutting up lasagna noodles to size if needed so that there is not a huge overlap, and top with half the sauce and ricotta mixture, 1/3 of the fresh mozzarella slices, 1/3 of the shredded mozzarella, and 1/3 c. of the Parmesan.
• Add another layer of noodles and repeat the sauce mixture and cheese.
• Add the final layer of noodles and top with the reserved 2/3 c. of sauce. Top with the remaining fresh mozzarella slices, shredded mozzarella, and grated parmesan.  Dot the sauce with the reserved 1/3 c. of ricotta.
• Loosely cover the baking dish with aluminum foil and place in the oven for 40 minutes. At this time, remove the aluminum foil and continue to bake for an additional 15-20 minutes. The lasagna should be gently browned, the noodle edges will be crispy, and the sauce and cheese will be bubbling.
• Take the lasagna out of the oven and let cool for 10-15 minutes.