Recipe

Nancys Lasagna Recipe

	Natasha59 / All my dishes 7 months, 1 week ago This is the other half of the "Nancy's Lasagne Meat Sauce" recipe. Not difficult, but best if you like to spend some time chopping and chatting in the kitchen. Prep:90m Cook:60m Servings:810	Natasha59
	italian timeconsumingbuteasy

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Ingredients

2 cups fresh ricotta

½ pound (plus a little is OK) shredded Provolone

½ pound (plus a little is OK) shredded Mozzarella

½ pound (plus a little is OK) shredded Romano

1 egg

1/4 cup milk

1 tablespoon fresh basil (chopped)

3 large (outside) cloves of garlic, chopped fine

Salt to taste

Freshly ground black pepper to taste

Nancy’s Meat Sauce (also posted)

½ pound grated Parmesan cheese

1 package of no-cook lasagna noodles (I use Barilla)

Directions

Make one batch of Nancy’s Lasagne Meat Sauce. If possible, do that the day before and let it sit in the refrigerator overnight.

Combine the ricotta, provolone, mozzarella, romano, cheese, egg, milk, basil, and garlic in a large bowl. If possible, do that the day before and let it sit in the refrigerator overnight.

Spray a TALL 11x13 pan with cooking spray. If you are using a glass one with handles built in, make clean up even easier by covering the handles with foil first. That way you won't have baked on residual spray to scour off later.

Preheat the oven to 350 degrees F.

To assemble the lasagne, spread a thin layer (about 2½ cups) of the meat sauce on the bottom of a deep dish lasagna pan.

Dot the surface of the sauce with ¼ of the cheese mixture over the sauce (Note: if you put the cheese together the night before, microwave it a touch to loosen it) . Spread it as evenly as possible.

Cover the cheese with ¼ of the dried noodles.

Spread ¼ of the cheese filling evenly over the noodles.

Repeat with a layer of sauce then noodles then cheese until you're out of ingredients.

Finish with a layer of sauce.

Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour.

Cover with the grated parmesean (and I usually slice any remaining provolone and mozzarella and put that on top, too). Turn up the heat to 450, and bake for another 10-15 minutes until the cheese is bubbly and beginning to brown.

Remove from the oven and cool for 10 minutes before serving.

Slice and serve with garlic bread and a chopped salad.

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