Classic Lasagna
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.