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 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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By Mike cooks
Buffalo NY
on March 28, 2010
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good home style
By SRD86
Georgia
on July 24, 2008
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I made this cause i dont like eating allot of meat. it was sooo good! I will def make it again. though I'll add some ground turkey to it next time for my husband. It did need more mozzarella then the recipe called for. Other than that i loved it and will def make it again and again!
By servingmom4him_...
Lynnwood, WA
on March 28, 2008
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I was excited to try it w/out meat. I had no mozzarella either. So I adventured out and tried Colby Jack and it was tasty. I didn't miss the meat and I would add more sauce in my layers (as my other lasagne recipes otherwise it was a decent recipe and easy. My family wasn't too excited over it, but we'll finish it up.
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