Lasagna
This recipe is a combined production. I make the sauce and Jeanette prepares the noodles. We make a large pan on the weekend so there’s extra to freeze for a quick meal during the week.
Lasagna
Ingredients
Cheese Mixture
- 2 pounds ricotta cheese
- 4 large eggs beaten
- 1 cup mozzarella cheese shredded
- 1 cup Parmigiano Reggiano cheese
- 1/2 cup fresh Itaalian parsley chopped
- 1 teaspoon black pepper ground
- 1 teasoon garlic granulated
- 1/2 teaspoon salt
Additional Ingredients
- 1 homemade pasta dough recipe for noodles
- 6.5 cups Marinara sauce divided
- 1.5 pounds Italian sausage
- 3 cups Mozzarelia cheese shredded
Instructions
- Mix cheese mixture in a bowl and set aside.
- If preparing the marinara sauce the day of, let cool a little before preparing. In a medium bowl, mix together 1.5 pounds chopped cooked sausage with 4 cups of the Marinara sauce and set aside. the remaining 2.5 cups will be used in the layers.
- If making homemade pasta noodles, prepare one pasta dough recipe and cut noodles (#5 thickness) with a Marcato Atlas Pasta Machine lasagna attachment.
Assembly
- Preheat oven to 375°F
- This recipe makes 5 layers of pasta, In a large rectangular baking dish with handles, begin by adding 1 cup of the marinara sauce (without sausage) to the bottom of the pan, then place one layer of pasta over the sauce.
- With a spatula, spread a quarter of the cheese mixture (about 1.5 cups) over the pasta noodles; then cover the cheese mixture with one quarter of the Marinara with sausage sauce (about 1 cup). Add another layer of noodles. Continue in this pattern for an 3 additional rounds.
- On the fifth and last layer of pasta noodles, add the remaining 1.5 cups of marinara sauce (without sausage), cover with tin foil and bake for 1 hour.
- Uncover and add the shredded Mozzarelia cheese. Bake an additional 15 minutes until cheese is melted and slightly golden. Let cool for 15 minutes before cutting and serving.