- 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
Preheat oven to 350 degrees.
Cook lasagna in boiling salted water until al dente. The pasta will cook further 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.
Recipe courtesy of Rocco Dispirito