- 1/2 box lasagna noodles (unbroken)
- Olive Oil
- Large bowl of ice and water
- 1 16 oz container whole milk ricotta
- 4 cups mozzarella cheese (shredded and divided)
- 1/2 cup parmigano reggiano cheese grated
- 2 eggs
- 2 teaspoons dried parsley flakes
- Sauce from the above recipe
- Preheat oven to 375 degrees.
- Bring about 6 cups of salted water to a boil in an extra large stock pot,
- Add a tablespoon of olive oil and cook lasagna noodles (semi-covered), stirring frequently until cooked al-dente (about 8-10 min).
- Remove the noodles to a large bowl of ice water (with ice-cubes) and let them stand until completely chilled.
- When the cooked noodles are chilled, remove them from the ice water bath and stack them on a large baking sheet, separating each layer with a clean, damp kitchen towel
- Meanwhile, beat the eggs with a pinch of salt until foamy and combine with the ricotta.
- Stir in 2 cups of mozzarella and the parmigano and parsley until blended.
- Start with the red sauce on the bottom as the first layer. Ladle about 3/4 cup of the sauce in the bottom of the pan.
- Next lay down a layer of lasagna noodles, a layer of the red meat sauce, and a layer of the cheese mixture. Repeat for the next layer.
- Finally, a layer of noodles, the red meat sauce and the remaining two cups of mozzarella (add a little more parmigano or asiago if you like)
- Cover with foil and bake for 45 minutes at 375 degrees.
- Remove foil and cook another 10-15 minutes until the mozzarella has thoroughly melted and is lightly browned and bubbly.
- Allow to cool about 30 minutes.
Arrange noodles lengthwise and side by side so as to cover the bottom of the baking dish (A little “cut and paste” might be necessary. Also, the noodles will most likely overlap in the center of the dish. That is fine.)
To rewarm a lasagna that has been standing, cover it loosely with foil and place in a 325°F oven until heated through, 15 to 45 minutes, depending on how long it has been standing.