Lasagna
My mom's been making this recipe for as long as I can remember and it's always been a favorite of mine. It might look like a lot of steps but once you get the hang of it it's extremely simple!
Have ready:
- preheat oven to 375°
- 1 jar tomato sauce (you’ll only use about ¾ of it)(for an extra kick use a sauce with some spice to it)
- 1 jar Alfredo sauce (you’ll only use about ¾ of it)(for those of us who are allergic to soy, read the label carefully! Most alfredo sauces use soybean oil. But Trader Joe's brand doesn't!)
- 12 lasagne noodles, ½-cooked, drained, rinsed in cold water
- 1 package of sliced mushrooms (white button mushrooms, cremini, etc.)
- Filling: 2 cups ricotta plus 2 beaten eggs, salt & pepper, ½ lb. raw chopped spinach
- 1 lb. sliced mozzarella cheese
- ½ cup grated parmesan or romano cheese
- a 9 x 13 inch pan
Proceedings :
- spread a little tomato sauce over the bottom of the pan
- cover with a layer of noodles (4 noodles)
- spread ½ the filling over the noodles
- spread a generous layer of sauce (either tomato or Alfredo)- ½ the mozzarella hither and thither
- another layer of noodles
- remaining filling
- spread the all the mushrooms over the filling- another layer of sauce (whichever type you didn’t use in the last layer)
- remaining mozzarella
- the rest of the noodles
- ultimate dosage of sauce (I like to use a little of both sauces)
- generous amounts of parmesan or romano
- bake for 45 minutes
- let stand for 10 minutes before serving
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