Recipe for a House Rockin’ Lasagna
Lasagna is a definite crowd pleaser! This is an pretty easy recipe…but there a few steps involved. It is worth the effort and rocks the house!
16 ounces ricotta cheese (skim, part skim…whatever)
2 cups shredded Mozzarella Cheese
2 Cups Provolone or Jack Cheese (I love the creaminess of Jack…I am not Italian so tradition be damned!)
1 Cup grated Parmesan Cheese
1 box “No Boiling Required” ready to party lasagna noodles
pinch of nutmeg (if you like it, not me)
pinch of basil
pinch of parsley
one 9×12 disposable foil tray (makes clean up AFTER the meal a cinch!)
a piece of foil to cover the tray
I start by making the sauce. I have cut corers here. Most recipes call for ground meat (any kind you want…veal, pork, turkey, chicken, Italian sausage, chorizo…shoot the moon!) and a tomato sauce for your base…I figure why not just make a super meaty saucy sauce…Two birds…one pot! Ya, you’re feeling me! The link for the sauce recipe is up in the ingredients list (see above).
Next get your ricotta mixture ready. I like to think of this as cheese cement. Throw all the ricotta in a big mixing bowl, add to it one cup Mozz cheese, one cup Provolone or Jack and ½ cup Parmesan. Add an egg to bind, pepper, salt, basil, parsley and the nutmeg (or not). Mix well.
Throw the foil tray on a cookie sheet…This will add stability and make dealing with the flimsy foil tray a breeze! Ready? OK!
Think of this as one big layer on top of the other….it’s all going to blend together so the innards don’t have to be perfect. Having said that, lay down a base of meat sauce.
Top that with the pre-cooked noodles, on top of that add the ½ the ricotta mixture. Cover that with more of the meat sauce. Top that with a sprinkling on your Mozz, Jack, Parm cheeses.
Add another layer of noodles. They’re stiff and help to set a foundation for the next couple of layers! Use the rest of the ricotta on this layer. Sauce it and cheese it! One more layer that is noodles, sauce and the remaining Mozz, Jack and Parm cheeses. Voila!
Cover with foil and bake in a preheated 350 degrees oven for 50-60 minutes until bubbly.
Remove the foil and let it go for another 10 or so minutes…PAY ATTENTION HERE! I have scorched the top layer of cheese before and it sucks! Get it nice and melty, ooey and gooey …remove from the oven and wait 15 minutes or so before cutting into it. Serve with your favorite wine and enjoy!
*I think it is actually tastier as a leftover. To reheat, throw it in a pre-heated 350 degree oven for 20 minutes….so good!
So here is the layer breakdown (from bottom up):