This week I made a big batch of meat sauce. You can find that recipe here.
For this lasagna, you can used jarred sauce (and add in your meat – using ground beef and/or Italian sausage), if you like. But, I do think that it is better with homemade sauce.
For the cheese mixture, I used three kinds of cheese: grated mozzarella, ricotta and grated parmesan (not the kind in a can, but actual grated parmesan).
To the cheese, I added one egg. You can add in some dried basil, as well, at this point. I didn’t, but wish I would have.
I used a large rectangular dish to make my lasagna. I wasn’t sure how many layers I would get – but, turns out that I had 3 layers of meat sauce, 2 layers of cheese mixture and 2 layers of noodles (and topped with additional cheese). My baking dish was pretty shallow, I would have loved to gotten another few layers – but, it was still delicious!
I did the layers in the following order:
I reserved some of the grated mozzarella to put on the top. I also sprinkled on some grated parmesan and even a little of the parmesan in a can for added flavor.
For my recipe, I chose to use the ‘oven ready’ noodles that you don’t need to pre-boil. I’ve actually read that you can use regular noodles in the same way, but I’m not sure.
4-5 cups of meat sauce (you can use jarred sauce and meat or my recipe for homemade meat sauce)
Up to 1 box of ‘oven ready’ lasagna noodles
3 cups grated mozarella cheese (reserve one cup for top)
1 cup grated parmesan cheese (reserve 1/4 cup for top)
1 15 oz container ricotta cheese