Description
This is the best lasagna that i've eaten. Way better than what you can get in a restaurant.
This recipe is to use the sauce "khandi's spaghetti sauce". It makes gallons, or you can size down the recipe to make less. But the sauce is the basis – it must be meaty and spicey to get the full effect.
I buy those plastic 8 inch square pans to make these in, and then freeze. You can cook these from frozen, or thaw overnight to decrease cooking time. I've also made this up in 2 of those huge aluminum roasting pans with handles. It fed about 30 people each and had to cook about 2-2 1/2 hours. The basis for this lasagna is the sauce. Depending on how much you want to make is how much cheese mixture to mix up. I usually do this from feel, so amounts are approximate. One recipe of sauce makes about 8 small lasagnas, 4-5 larger (8×13") lasagnas, or 2 giant roasting pan size lasagnas depending on layering. (directions for 1 lasagna at bottom.)
Ingredients
- Mozzarella Cheese
- Ricotta Cheese
- Parmesan Cheese
- Eggs
- Italian Seasoning
- Spaghetti Sauce
- Lasagna Noodles
Instructions
- Mix up cheeses reserving about 4 cups to top lasagna
- Add eggs and italian seasoning
- I do this with in two batches
- Now you are ready to assemble lasagna
- Pour small amount of sauce in bottom of pan just enough to cover
- Layer noodles over sauce
- Spoon cheese mixture as evenly as you can over noodles and smooth with spoon
- Layer noodles over cheese then pour on sauce to cover
- Repeat with noodles, cheese, noodles, sauce again and then top with cheese
- Then: i cover loosely with foil to prevent cheese from over browning
- Bake in 350f oven until bubbly, removing foil for last 20 minutes or so
- Or prepare for freezing by cooling, covering with saran wrap then freezer lid
- Place in freezer
- Cook the same
- Expect the frozen lasagnas to take about 1 1 / 2 hours to cook if in a small pan
- I always cook my noodles, i prefer the texture of precooked noodles and though it is not necessary i think that uncooked noodles have a slimy texture in the lasagna
- You can cook less at a time
- For one 8×13 in lasagna id start with about 1 lbs of mozzarella, pound of parmesan, and one container of ricotta cheese and 1 egg with 1 t of seasoning
- Youll probably need about 9 12 noodles and about 7 8 cups of sauce