Homemade lasagna may have a few steps, but once your work station is organized you will be ready to construct each easy layer – and I assure you it’s worth the time! Your family and guests will appreciate all your hard work. We love serving this classic lasagna dinner with an Italian salad and extra buttery garlic bread. It’s the world’s best meal and a crowd pleaser!
PREP TIME 1 hour
COOK TIME 1 hour
RESTING TIME 10 minutes
SERVINGS 10-12 servings
Fold together: set aside for construction of lasagna
Ricotta Cheese (or cottage cheese), Dry Parsley, Egg.
Organize your work station by having all your ingredients separated in bowls and ready to go. Marinara, Meatballs, lasagna noodles (keep al dente* lasagna noodles in cool water to keep from sticking), ricotta cheese mixture (with 2 spoons to make dollops), mozzarella cheese and Parmesan Cheese in a shaker. Now you are ready to start lasagna construction.
Prepare 9”x13” baking dish with cooking spray on bottom and sides.
Spread about a ¼ cup of meat sauce for a thin layer into the prepared 9”×13” baking dish.
1st Layer: noodles – ½ cup marinara – 3 crumbled meatballs – even dollops of ricotta – even layer of mozzarella – sprinkle of Parmesan cheese
2nd Layer: ½ cup marinara – 3 crumbled meatballs – even dollops of ricotta – even layer of mozzarella – sprinkle of Parmesan cheese
Repeat 2nd layer two more times creating four finished layers.
Generously spray one side of parchment paper or foil, large enough to completely cover your lasagna, with cooking spray and cover the lasagna. (If not cooking lasagna immediately, cover again with plastic wrap and refrigerate. Before cooking take lasagna out, remove plastic wrap but not parchment or foil and let rest till almost to room temperature before placing in the oven.)
Bake at 350° for 45 minutes. Remove cover and bake for 10-15 more minutes until cheese is bubbling and slightly golden brown. Remove from oven and let rest for 10 minutes before cutting. This will keep it from becoming runny and help it to keep its shape when cut.
Warm the remaining marinara sauce and top each plated serving a with dollop of marinara. Sprinkle with Parmesan cheese and a few leaves of fresh basil.
Lasagna can be prepared ahead of time and refrigerated up to 2 days before baking. It can also be frozen before or after baking.
Lasagna is one of the best meals to make ahead and freeze. If freezing is your plan, wrap completely with 2 layers of plastic wrap after placing the parchment paper. Defrost in the refrigerator overnight, bring out prior to baking, remove plastic wrap and let rest till almost room temperature and bake as directed.
(refer to package instructions for the amount of time is required for this stage)
SPINACH LASAGNA: To make a spinach lasagna, defrosted 1 package of frozen spinach. Press thawed spinach in screen colander to squeeze out as much moisture as you can, repeat squeezing spinach between layers of paper towels. Add spinach and ½ teas of salt into the ricotta cheese mixture. Lasagna ingredients don’t have to be limited to the ones you see here, mushrooms, black olives, roasted red peppers etc.
