Recipe courtesy of Rocco DiSpirito
Lasagna
- Yield: 8 servings
- Total: 1 hr 25 min
- Prep: 5 min
- Cook: 1 hr 20 min
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.