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–+ servings
Italian meat lasagna baked in oven with melted cheese and crust on white plate for dinner with texture macro closeup of red marinara sauce

Lasagna

Here we will learn how to assemble this Italian classic
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Prep Time 1 hour
Cook Time 1 hour
Course Main Course
Cuisine Italian
Servings 1 9x11 pan

Equipment

  • 1 9x12 pan

Ingredients
  

  • 4 cups pasta sauce. See our pasta sauce recipe.
  • 12-15 lasagna noodles.
  • 15 oz ricotta.
  • 1½ cup good grated Italian cheese such as Parmesan or Pecorino Romano. 1 cup goes in the recipe reserve the other half cup for sprinkling during the meal.
  • 1 lb mozzarella, thinly sliced or grated.
  • 1 egg, beaten.
  • ½ tsp salt.
  • ¼ tsp black pepper.
  • 2 tbsp parsley, chopped.
  • ¼ lb goat cheese, optional.

Instructions
 

  • In a bowl, mix the egg, ricotta, salt, pepper, 1 cup grated cheese and the goat cheese, if you choose to add it.
  • Use one of the following methods to prepare the noodles.
    Boil them as you would any pasta. Once al dente strain and run them under cool water to make them easier to handle.
    or
    Fill a large bowl with hot tap water and soak the noodles for about 20 minutes until they are pliable.
    or
    Make or purchase fresh noodles.
  • In a 9x12 baking pan, ladle about 1 cup of sauce on the bottom of the pan.
  • Cover with a layer of noodles, slightly overlapping (4-5 noodles).
  • Spread half of the mozzarella over the noodles and ladle on a cup of sauce.
  • Cover with a layer of noodles.
  • Spread the ricotta mixture on the noodles and top with another one-cup ladle of sauce.
  • Cover with a layer of noodles.
  • Finally, cover the noodles with the rest of the sauce and a layer of mozzarella.
  • You can cover the prepared lasagna with foil (tent the foil so it doesn't touch the cheese and sauce on top) and store tit in the refrigerator for a day or two until you are ready to serve.
  • When you are ready to serve the lasagna, preheat the oven to 400℉. Bake for about 20-30 minutes, removing the foil after 15 minutes.
  • Remove from the oven and let sit for 15 minutes. Resting helps to minimize runniness.

Disclaimer

Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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