CLASSIC LASAGNA

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 15 oz Ricotta Cheese
  • ½ cup Parmesan Cheese
  • 2 ea Eggs
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 2 lb 13 oz jar Pasta Sauce
  • 12 ea Lasagna Noodles, uncooked
  • 4 cups Mozzarella Cheese, shredded
  • 1 lb Lean Ground Beef or Turkey,
  • or Italian Sausage (cooked)

Directions

  • Ingredients
  • 15 oz Ricotta Cheese
  • ½ cup Parmesan Cheese
  • 2 ea Eggs
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 2 lb 13 oz jar Pasta Sauce
  • 12 ea Lasagna Noodles, uncooked
  • 4 cups Mozzarella Cheese, shredded
  • 1 lb Lean Ground Beef or Turkey,
  • or Italian Sausage (cooked)
  • Instructions
  • 1. Preheat oven to 375ºF.
  • 2. In a bowl, combine the ricotta cheese, parmesan cheese, oregano, basil, and eggs and mix well. In
  • a separate bowl, combine your choice of meat and pasta sauce.
  • 3. Cover the bottom of the Baker’s Edge with a quarter of the sauce. Lay a noodle in each of the 4
  • sections of the pan (Please note that some brands of noodle may be longer than the pan, so simply
  • break the ends off in order to fit them into the pan). Then spread half of the ricotta mixture on top
  • of the noodles followed by a quarter of the sauce mixture and a third of the mozzarella. Repeat this
  • process again beginning with the noodles. Top with the last 4 noodles, the remaining sauce and
  • finally the remaining mozzarella cheese.
  • 4. Spray a piece of aluminum foil with nonstick cooking spray and cover the pan. Bake for about 45
  • minutes. Uncover the pan and bake an additional 10-15 minutes, or until the noodles are tender
  • and the cheese is golden.
  • 5. Let the lasagna rest for 10 minutes before serving.
  • This recipe was written for use with an Edge Brownie Pan or a standard 9" x 13" baking pan.

Notes

This recipe was written for use with an Edge Brownie Pan or a standard 9" x 13" baking pan

Categories: Main Dish  Pasta 
© 2006-2014 BakeSpace, Inc. All Rights Reserved