Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Lasagna




Source of Recipe


Rocco Dispirito


List of 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


Recipe



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.

Yield: 8 servings