Best Ever Lasagna

Recipe by Khandi Howard
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READY IN: 1hr 15mins
SERVES: 8-60
UNITS: US

INGREDIENTS

Nutrition
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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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