You'd be hard pressed to find a more satisfying meal than lasagna. Whether its a cool winter night or the end of a busy day, this no fuss lasagna is sure to please.
- 3 to 4 cups Classic Red tomato sauce
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 16 ounces shredded or sliced mozzarella cheese
- 1 egg slightly beaten
- 12 ounces grated parmesan cheese, plus extra for sprinking
- 3/4 tsp salt
- 1 tablespoon parsley
Preheat oven to 375 degrees. Bring a large pot of water to a boil. Once the water begins a rolling boil, generously salt the water. Add lasagna noodles and cook in boiling water per the boxes recommended time. Carefully stir the noodles throughout the cooking time to avoid the noddles sticking to each other or the pot. Drain noodles and run under cool water to stop the cooking process.
To assemble, spread 1 cup sauce on the bottom of a 13 x 9 lasagna pan. Arrange 4 to 6 noodles over the sauce. Top with a layer of the ricotta mixture, followed by 4 ounces of mozzarella cheese. Spoon 1 1/2 cups sauce over first layer. Repeat layering two more times, finishing with remaining
For a heartier meat variation, add 1 pound sliced meatballs or 1 pound pre-cooked sliced or crumbled sweet italian sausage into the layers. Of course, make sure you have plenty of Classic Red on hand when serving.