Friday, July 30, 2010
Yesterday was National Lasagna Day (I didn't know there was such a "holiday" until today, or I would've posted this last night). In honor of Day-After National Lasagna Day, I'm finally getting around to posting my famous lasagna recipe -- famous to the many co-workers who've sampled it over the years, some of whom got to sample some last week (which you see in the picture above).
Anywho, here's the recipe ...
Joltin' Django's Famous Lasagna
1 box of Barilla no-boil lasagna noodles
2 15-ounce containers ricotta cheese
3 cups pre-grated (in a bag) mozzarella cheese
3 cups fresh-grated mozzarella cheese
3/4 cup parmesan cheese
1 1/2 lbs ground Italian sausage, browned
Tomato sauce (recipe here)
Preheat oven to 375°.
In bowl, combine beaten eggs, ricotta cheese and the two cups of the mozzarella cheese and parmesan.
In a 13x9x3 pan, spread 1 cup of sauce on bottom of pan. Layer 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the browned meat, 1 cup mozzarella cheese, and 1 cup of tomato sauce.
Next, layer 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 cups sauce. Then layer 4 uncooked lasagna noodles, remaining ricotta mixture and remaining meat, and 1 cup of sauce.
For the top, layer 4 uncooked lasagna noodles, remaining sauce (spread it so that it drips down the sides of the pan), and three cups fresh-grated mozzarella.
Bake covered with foil for 60 minutes.
Uncover and continue cooking until all the cheese is melted on the top (10-15 minutes).
Let stand 15 minutes before serving.