This simple lasagna recipe uses my grand-mother’s untraditional meat sauce. The unbaked lasagna can be made and refrigerated the day before serving or can be frozen for up to a month (thaw overnight before baking per step 10).
Ingredients:
- 12 lasagna noodles from a 9-ounce package, no-boil lasagna (used Barilla)
- 1 32-ounce container, large curd cottage cheese
- 5 cups, Bolognese Sauce a la Laetitia
- 1 8-ounce package of 5-Italian cheeses (from dairy aisle)
- 4 tbs, grated parmesan cheese
Instructions:
- Heat oven to 375F.
- Butter a 13x9x3 lasagna pan. Ladle 2 cups Bolognese Sauce a la Laetitia on bottom of pan.
- Layer 4 uncooked noodles over the sauce.
- Empty cottage cheese container over the noodles in the pan and spread evenly. Sprinkle 2 tbs grated parmesan cheese.
- Layer 4 uncooked noodles over the cheeses.
- Ladle 2 cups Bolognese Sauce a la Laetitia over the last noodle layer.
- Layer 4 uncooked noodles over the sauce.
- Ladle 1 cup Bolognese Sauce a la Laetitia over the last noodle layer.
- Spread the package of 5-Italian cheeses, then remaining 2 tbs grated parmesan over the sauce.
- Bake covered with foil for 50 minutes. Uncover and continue cooking until cheese is melted, about 10 minutes. Remove from the oven and let stand 15 minutes before cutting.
6 Servings.
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