Classic Italian Lasagna
This Classic Italian Lasagna recipe has been in my family for generations. It was brought to America by my Grandmother from Italy after World War II. I make this lasagna on a regular basis for my family. You can even make an extra pan ahead of time put in the freezer for later!
Equipment
- 13x9 Baking Dish
- Large bowl
- Foil
Ingredients
- 1 Box Oven Ready Lasagna noodle 1/2 cup water for every 5 noodles used in the pan.
- 2 Bags Mozzarella Cheese
- 2 Tubes (16oz. each) Sausage
- 2 Jars Tomato Sauce
- 1 Tbsp Italian seasoning
- 1 Tbsp Garlic, minced
- 1 Tbsp Basil
- 1 Tbsp Oregano
- 1 Container Parmesan Cheese
- 1 - 16 oz. Ricotta Cheese or Cottage Cheese (You can use cottage cheese instead of Ricotta.)
- 1 Egg
- Olive oil for the bottom of the baking dish
Instructions
- Cook the sausage in a pan until brown. Drain off extra grease.
- While the meat is cooking, in a bowl mix the egg, seasoning, garlic, and 2 cups mozzarella in with the ricotta cheese.Optional: You can add chopped spinach to the mix if you desire.(Note: This recipe only needs 1 lb. of ricotta. You can store the remaining ricotta mixture in the plastic ricotta container and place it in the freezer for another lasagna.)
- Once the sausage has cooled and it to the cheese mixture.
- Using a 13 x 9 baking dish; coat the bottom of the pan with olive oil and tomato sauce.
1st lasagna layer:
- Oven Ready Lasagna noodles, tomato sauce,1/2 ricotta/sausage mix, a sprinkle of mozzarella cheese, and tomato sauce.
2nd lasagna layer:
- Oven Ready Lasagna noodles, tomato sauce, remaining cheese sausage mix, and a sprinkle of mozzarella cheese.
Top lasagna layer:
- Oven Ready Lasagna noodles and tomato sauce.
- Add 1/2 cup water for every 5 noodles used in the pan.
- Cover with foil and cook it in the oven at 375*F for 45 minutes.
- Remove foil and top with mozzarella and parmesan cheese. Cook for additional 10 minutes or until the is melted and bubbly.
- Serve with salad and garlic bread.
Notes
This recipe only needs 1 lb. of ricotta or cottage cheese. You can store the remaining cheese mixture in the plastic container the cheese came in or a gallon size ziplock bag. Place it in the freezer for another lasagna.
You can always double the mix for the lasagna to make a second lasagna. You will need a foil 13x9 pan so you can freeze the second lasagna for another night. Cover with foil and write on the foil the cooking instructions.