Old World Lasagna
Yield
6 servingsPrep
15 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
spaghetti sauce
|
*
|
| 1 | tablespoon |
olive oil
|
|
| ½ | pound |
lasagna noodles
uncooked |
|
| 16 | ounces |
mozzarella cheese
|
|
| 2 | cups |
ricotta cheese
|
|
| 16 | ounces |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
spaghetti sauce
|
*
|
| 15 | ml |
olive oil
|
|
| 226.8 | g |
lasagna noodles
uncooked |
|
| 462.4 | ml/g |
mozzarella cheese
|
|
| 473 | ml |
ricotta cheese
|
|
| 462.4 | ml/g |
Parmesan cheese
grated |
|
Directions
Use the spaghetti sauce recipe for sauce.
Add oil to 3 quart boiling water.
Add 12 pieces of Lasagna 2 pieces at a time to the boiling water.
Cook uncovered for 15 minutes.
Drain and rinse the lasagna in cold water and set aside.
Preheat oven to 350℉ (180℃).
Grease a 13 inch x 9 inch x 2 inch dish.
Put in layers starting with spaghetti sauce.
Use ⅓ sauce, then ⅓ noodles, then ⅓ ricotta, ⅓ mozzarella, and then ⅓ of the parmesan.
Repeat twice more ending up with the parmesan on top.
Bake uncovered for 45 minutes.
Let stand 15 minutes before cutting.
