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Homemade Lasagna…That’s Amore!

Homemade Lasagna was one of my favorite dishes growing up, there’s just something about the combination of amazing layers of sauce, noodles, and cheese that makes me happy!

My husband also loves him some Lasagna, and had been asking me to make it for him for the longest time! So, this past weekend, I decided it was time to deliver!

Since my mom and I made and jar’d sauce a while back which I had in the cupboard, so I pulled out 2 quarts for this dish.

You want to bring your sauce to a boil and keep it nice and warm on the stove (sauce recipe coming soon!)

First, cook the lasagna noodles, you want them to be cooked somewhere in between al dente and too cooked. Once they are done, immediately remove the noodles, add them to a colander, and rise with cold water to stop the cooking process.

Then, lay them out on paper towels to dry. You want to make sure to remove any excess water before you start assembling.

Preheat the oven to 375 degrees

While the noodles are drying/cooling, time to get your cheeses ready!

Ricotta – I bought a 15oz tub, but you will only end up using about 1/2 of it
– you’ll want to take it out of the tub and whip it up with 1 egg
Mozzarella – 8 oz shredded
Asiago Blend – 8 oz shredded
Grated Parmesan

(In a small bowl, add the mozzarella & asiago blend shredded and mix)

NOODLES (w/ Ricotta)
CHEESE (topped with Parmesan)

You want to pre-spread your Ricotta on the noodles while they are laying on the table, this makes it easier than trying to spread it on in the dish, it gets messy.

Using a 9×13 glass baking dish, first add a layer of sauce to the bottom of the pan. Just enough to cover the bottom

Add your 1st layer of noodles, in my 9×13 dish, I was able to lay 2 horizontally side by side, and one at the bottom of the 2, perpendicular.

Then, comes the cheese. Take a handful and evenly spread over the noodles, and top off with parmesan.

Then, repeat again, until you pan is full, leave a little room at the top.

You want to cook covered for 30-40 minutes, I tented the foil to prevent the cheese from sticking.

At the 30 minute mark, check on it, if it’s not bubbling, it’s not ready. Once it’s done, I then turned out the broil for a couple minutes (but not required).

Lastly, you’ll remove it from the oven and let is rest for 10-15 minutes before serving.
















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