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Lasagna
Recipe courtesy Rocco Dispirito

Ingredients
1 pound uncooked lasagna
2 pounds ricotta
6 eggs
Sunday Ragu, recipe above, or other tomato sauce
1 pound grated mozzarella
1 cup grated Parmesan

Directions
Preheat oven to 350 degrees.

Cook lasagna in boiling salted water until al dente. The pasta will cook further


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

in the oven.

In a small mixing bowl, stir together ricotta and eggs.

In a 12 by 24-inch baking dish, spoon some sauce to just cover bottom surface of
dish. Arrange lasagna to cover all sauce. Spread a thin layer of egg-ricotta
mixture over the pasta, and finish layer with a sprinkling of mozzarella and
Parmesan. Repeat process until all lasagna noodles have been used: there should
be about 3 layers. Cover the top layer of lasagna with ragu and mozzarella. Cook
for 1hour. Serve hot.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved