Best Ever Lasagna
- Reviews 3
Ready In: 1 hr 15 mins
Serves: 8-60
Ingredients
- 4 lbs mozzarella cheese
- 3 lbs ricotta cheese (for small curd cottage cheese)
- 2 lbs parmesan cheese
- 5 eggs, beaten
- italian seasoning
- khandi spaghetti sauce
- 1 (16 ounce) package lasagna noodles, cooked (1-2 pkg)
Directions
- Mix up cheeses reserving about 4 cups to top lasagna.
- Add eggs and Italian seasoning.
- I do this with in two batches.
- Now you are ready to assemble lasagna.
- Pour small amount of sauce in bottom of pan – just enough to cover.
- Layer noodles over sauce.
- Spoon cheese mixture as evenly as you can over noodles and smooth with spoon.
- Layer noodles over cheese – then pour on sauce to cover.
- Repeat with noodles, cheese, noodles, sauce again and then top with cheese.
- Then: I cover loosely with foil to prevent cheese from over browning.
- Bake in 350°F oven until bubbly, removing foil for last 20 minutes or so.
- Or prepare for freezing by cooling, covering with saran wrap then freezer lid.
- Place in freezer.
- Cook the same. Expect the frozen lasagnas to take about 1 1/2 hours to cook if in a small pan.
- ***I always cook my noodles, I prefer the texture of precooked noodles and though it is not necessary I think that uncooked noodles have a slimy texture in the lasagna.
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- You can cook less at a time.
- For one 8X13 in lasagna I’d start with about 1 lbs of mozzarella, ½ pound of Parmesan, and one container (1 lb) of ricotta cheese and 1 egg with 1 T of seasoning.
- You’ll probably need about 9 –12 noodles and about 7 – 8 cups of sauce.
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