My Basic Lasagna Recipe
My Basic Lasagna Recipe
I created this basic lasagna recipe when I opened my first restaurant in Manlius, New York. I modify it by adding meats, seafood, veggies and different sauces and it’s always a hit. The cottage cheese makes it creamier and lower in fat without compromising the flavor.
Ingredients
- 1 Box Lasagna Noodles I like Barilla
- 1 1/2 Lbs Ricotta Cheese
- 1 1/2 Lbs Cottage Cheese
- 3 Cups Italian Style Shredded Cheese I found a great blend at Aldi that has mozzarella, Parmesan, Asiago, Romano & provolone
- 3 Each Eggs
- 1/2 Cup Parsley Flakes Dried
- 1 1/2 Quarts Marinara Sauce
Instructions
- In a large pot, bring 6 quarts of water to a boil. Add 2 tablespoons of salt and noodles to the boiling water and stir. Continue with a rolling boil for 5 to six minutes until pasta is al dente or “soft to the tooth.” Spray a sheet pan with canola spray, drain noodles and lay out on pan. This makes it easier to use when building your lasagna.
- In a medium bowl, combine ricotta cheese, cottage cheese and 3 whole eggs. Stir in parsley flakes and set aside. Divide the Italian style shredded cheese into three 1 cup portions and set aside.
- Start by spraying a 9”x13”x2” glass baking dish with canola oil spray… this makes it easier to clean later. Cover the bottom with 1 1/2 cups of marinara sauce, arrange a layer of lasagna noodles over the sauce. Spread half of the creamy cheese mixture over the noodles, sprinkle with 1 cup of shredded cheese. Repeat the layers topping with the last cup of Italian style shredded cheese.
- Preheat oven to 375 degrees Fahrenheit. Bake 45 to 50 minutes Cover Pan lightly with foil for the first 30 minutes, remove to finish cooking.Remove from oven when done, let rest for 15-20 minutes before serving.