Total Time:
1 hr 25 min
5 min
1 hr 20 min

8 servings

  • 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.

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Cooking Tips