Lasagna Recipe - Cooking Index
Lasagna Recipe - Cooking Index
| 1 lb | 454g / 16oz | Uncooked lasagna |
| 2 lbs | 908g / 32oz | Ricotta |
| 6 | Eggs | |
| Sunday Ragu - (see recipe) | ||
| = (or other tomato sauce) | ||
| 1 lb | 454g / 16oz | Grated mozzarella |
| 1 cup | 237ml | Grated Parmesan |
Preheat oven to 350 degrees.
Cook lasagna in boiling salted water until al dente. The pasta will cook further in the oven.
In a small mixing bowl, stir together ricotta and eggs.
In a 12- by 24-inch baking dish, spoon some sauce to just cover bottom surface of dish. Arrange lasagna to cover all sauce. Spread a thin layer of egg-ricotta mixture over the pasta, and finish layer with a sprinkling of mozzarella and Parmesan.
Repeat process until all lasagna noodles have been used: there should be about 3 layers. Cover the top layer of lasagna with ragu and mozzarella. Cook for 1 hour. Serve hot.
This recipe yields 8 servings.
Source:
MELTING POT with Rocco Dispirito - (Show # MP-1A01) - from the TV FOOD NETWORK
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