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How to Make Lasagna
Lasagna can be made with your own pasta cut into strips or with lasagna noodles bought in the store.
There are two types of noodles that you can buy today and the difference in how you make and bake your lasagna will depend on which type you use. The traditional noodle needs to be precooked and set aside being sure that the noodles don't stick together. The precooked noodles can be used right out of the box, but you need to make your sauce and cheeses a little thinner so that the noodles cook to an adente when baking.
First of all, you need to mix your ricotta cheese and eggs. I have a baker's mixer and I use a large container of ricotta and 6 to 12 eggs depending on which noodle I am using for my lasagna. I mix this with the mixer's whisk. Into the cheese and egg I add parsley, salt and pepper and continue to blend until I have my right consistency. I like to add diced fresh spinach to this mixture. The diced spinach can also be sprinkled over the cheese layers along with the sausage.
For special occasions I precook a half pound each of loose sausage and ground meat so that the meat is crumbled. I drain the grease on a piece of brown paper.
Next I line my pan with my prepared marinara sauce. If you are using the uncooked lasagna noodles, you will need to thin the sauce with a little water. Put a layer of lasagna noodles over the sauce.
Next you put a layer of your cheese mixture. Sprinkle half of your sausage over the cheese mixture. You sprinkle grated Mozzarella Cheese over the cheese and sausage.
Repeat the marinara sauce step. And then the cheese mixture step.
You top your lasagna off by putting a layer of lasagna noodles and topping with the marinara sauce.
Sprinkle Mozzarella, Parmesan and Romano Cheese over the top.
Cover you lasagna with aluminum foil sprayed with pam and bake at 350° for approximately 1 hour. Your lasagna is done when the ricotta cheese has cooked into a custard and the mozzarella is soft. Let the lasagna cool for at least a half hour before serving to set the cheeses.