I like lasagna, a bit. Honestly it has never been my favorite Italian dish. My daughter absolutely loves it though. She often orders it when we go out to eat.
Needless to say, she was very happy this came up on my recipe list.
Unfortunately, not enjoying lasagna much, I have never made it very well. So my hopes were not high that it would turn out well.
Thankfully, I was wrong. This lasagna turned out great. There was just enough sauce, just enough cheese.
The ricotta mixture comes out very creamy and flavorful.
I used fresh tomatoes and some pasta sauce I had canned earlier in the year to make the sauce. I also added some Italian sausage.
My only issue with the dish is that I wish it had more seasonings. I think I would have added a sprinkling of oregano and basil when putting together the layers.
My husband and daughter both took the lasagna to school and work respectively the next day. My daughter ate hers cold. They said the flavor was better the next day.
So this is a great dish to make if you want some leftovers!
LASAGNE
1 Pound Lasagna Noodles
¼ Cup Olive Oil
2 Pounds Ricotta Cheese
2 Eggs, Lightly Beaten
1/3 Cup Grated Parmesan Cheese
1/3 Cup Chopped Parsley
1 ½ Teaspoons Salt
¼ Teaspoon Pepper
Spaghetti Sauce
Grated Mozzarella
Cook lasagna noodles with oil in boiling water. Drain and place a layer of noodles in bottom of baking dish. Mix remaining ingredients together. Add a layer of cheese mixture over noodles. Sprinkle with a layer of spaghetti sauce. Add a layer of mozzarella and parmesan. Repeat for 5 or 6 layers ending with lasagna noodles. Top with parmesan. Bake at 350 degrees for 15 minutes. Turn off oven and leave lasagna in for 5 minutes.
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