Lasagna

Name: Lasagna
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 8 servings
Cuisine: italian
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

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Total: 1 hr 25 min

Prep: 5 min
Cook: 1 hr 20 min

Yield: 8 servings

Total: 1 hr 25 min

Prep: 5 min
Cook: 1 hr 20 min

Yield: 8 servings

Ingredients

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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.