Lasagna
This is a hearty family favorite. This recipe makes enough to fill a 9 x 13 pyrex and is enough to feed to 10-12 people. We love to make this for friends and family who come over for dinner. For the red sauce I use one quart of hearty meat sauce from my freezer mixed with about 3 cups of classic Prego or other tomato sauce. Use your favorite tomato sauce for this recipe. The creamy layer of ricotta and cream cheese make this lasagna rich and satisfying. Unlike other recipes I do not put egg in the white cheese layer.
Lasagna
- 12 lasagna noodles, cooked just before adente
- One 15 ounce container of ricotta*
- 1 eight ounce stick cream cheese, softened
- 2 teaspoons garlic salt
- 1/2 teaspoon dry parsley
- dash nutmeg
- 1 lb mozzarella cheese, shredded
- 6 cups tomato sauce (I use one quart meat sauce plus 3 cups Classic Prego pasta sauce)
Cook the lasagna noodles in salted water. Preheat the oven to 350 F. Meanwhile, in a large bowl mix ricotta, cream cheese, garlic salt, parsley, nutmeg and one half of the shredded mozzarella cheese. Set aside. Mix the meat sauce with the Prego pasta sauce. Drain the noodles and prepare to layer the lasagna in the 9 inch by 13 inch baking dish. Start by covering the bottom of the pan in 1.5 cups of the red sauce. Add three noodles to cover the red sauce. Carefully spread one quarter of the white cheese layer on top of the noodles. Add another 1.5 cups of the red sauce. Place three more noodles on top of the red sauce. Again add one quarter of the white cheese layer on top of the noodles. Cover in 1.5 cups of red sauce. Continue layering in the following order; noodles, white cheese layer, red sauce, noodles, white cheese layer, red sauce. Cover the last layer of red sauce with the remaining shredded mozzarella cheese. Bake at 350 for an hour or until sauce is bubbling. Cool before serving.
*Beccacrocker used cottage cheese processed with an immersion blender in place of ricotta cheese. She did not notice a difference in texture and flavor. Thanks for the photos Becca!
