Recipe courtesy of Rocco DiSpirito

Lasagna

  • Total: 1 hr 25 min
  • Prep: 5 min
  • Cook: 1 hr 20 min
  • Yield: 8 servings
Save Recipe

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

  1. Preheat oven to 350 degrees.
  2. Cook lasagna in boiling salted water until al dente. The pasta will cook further in the oven.
  3. In a small mixing bowl, stir together ricotta and eggs.
  4. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Butternut Squash Lasagna

Lasagna Rolls

Beef and Cheese Manicotti

Lasagna

Lasagna

Seafood Lasagna (Lasagna di Pesce)

Veggie Lasagna

Grilled Lasagna