The Best Lasagna
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Prep Time:
40m
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Cook Time:
2h 30m
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Total Time:
3h 15m
Ingredients
Ricotta Filling
- 12 oz Ricotta cheese (we use whole milk)
- 1 Egg
- 1/2 tsp. Salt
- 1 tsp. Parsley, dried (2 tsp if using fresh)
Lasagna
- 12 Lasagna noodles
- 12 oz Mozzarella cheese (shredded or sliced)
- 1/2 c Parmesan
Instructions
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water according to the packaging for al dente.
- Drain noodles, rinse with cold water to stop the cooking, and drizzle with olive oil to keep them from getting stuck together.
- In a mixing bowl, combine ricotta cheese with egg, parsley, and salt.
- Preheat oven to 375°F.
- Assemble the lasagna by covering the bottom of a 8x8" baking dish with a layer of marinara sauce. Arrange 3-4 noodles evenly over the sauce to make a layer (however many fit evenly). Spread 1/2 of the ricotta cheese mixture over the noodles, and sprinkle 1/3 of the mozzarella. Add another layer of noodles, topped with sauce. Continue to stack and alternate cheeses / sauce until you run out of noodles. Top with remaining mozzarella and Parmesan cheese.
- Cover with foil (make sure it doesn't touch the cheese; if there's a risk, spray it with cooking spray).
- Bake for 25 minutes. Remove foil, and bake an additional 25 minutes.
- Cool for 15 minutes before serving.