2 teaspoons salt (1 tsp for the boiling water, 1 tsp for cheese mixture)
1 teaspoon ground pepper more to taste
24 oz. spaghetti sauce
Instructions
Pre- heat oven to 375º F
Grease or spray non-stick oil a 13 x 9 baking pan
Cook and Prep the Noodles, Meat & Shred the Mozzarella
In a large pot cook the entire box of lasagna noodles as directed on the package
Once the noodles are cooked, immediately drain them in a colander and run cold water over them – rinsing them thoroughly
After rinsing the noodles, spray them with the cooking spray and toss them thoroughly to cover with a tiny (1 teaspoon max) of vegetable oil or melted butter.
Stack the noodles lengthwise on a baking sheet
While the noodles are cooking, place the meat (if using) into a sauté pan and cook until brown.
When the meat is cooked, take it off the burner and let it rest (sit in its juices for a few minutes)
While the noodles and meat are cooking, shred the mozzarella cheese and divide into 3rds]
To make the filling
Place the ricotta cheese into a large mixing bowl
Add the eggs, parsley, garlic powder, Italian seasonings, remaining salt and pepper
With a large spoon, stir the ingredients until they are well mixed and you can see the seasonings evenly distributed
Assemble the lasagna
In the greased 9 x 13 pan spread ½ cup of the spaghetti sauce so that the sauce is lightly covering the entire bottom
On top of the sauce, lay 3 full lasagna noodles side by side so that they form one continuous layer
Spoon 2 cups (about half of the ricotta cheese mixture) on top of the lasagna and spread evenly with a spatula or large butter knife
Sprinkle half of the sausage or meat on top of the cheese mixture
Pour 1 ½ cups of the spaghetti sauce on top of this layer
Sprinkle one of the ⅓ portions of cheese over this entire layer, distributing the cheese as evenly as possible
Repeat steps 11 – 15 layering noodles, ricotta mixture (use all of the remaining mixture), meat (use the remaining meat), spaghetti sauce and then shredded cheese
Place the final layer of noodles on top of the lasagna, pressing lightly over the top to create an even density
Using the remaining spaghetti sauce, cover the top noodle layer
Sprinkle the remaining shredded cheese over the top layer
Cover with foil and bake for 1 hour at 375º
Look at the sheet of lasagna at 45 minutes to check for the cheese on top melting – I like to take the foil off with 15 minutes left of cooking
Take the lasagna out of the oven when done and let rest (sit without cutting) for 15 minutes (this will let the cheeses set and gives you a nice firm lasagna when you cut into it)
Serve and enjoy
Recipe by Mama Caruso Cooks at https://mamacarusocooks.com/homemade-lasagna-recipe/