Tomato sauce with meat (double the”Tomato Meat Sauce” recipe in this section)
2 lb fresh mozzarella, diced
3 lb ricotta
2 lb lasagna noodles
Parmesan or Romano cheese, freshly grated
- Boil the lasagna noodles until al dente. Rinse with cold water and set aside
- Pick your 4 to 6 best lasagna noodles and reserve them for the top level. Let’s be realistic. All the noodles will not be perfect. You can patch away on the lower levels without ruining the aesthetics of the dish, but the topmost layer should look great.
- In a very large roasting pan, ladle spoonfuls of sauce so that the bottom of the pan is completely covered with a thin layer of sauce.
- Put an even, single layer of lasagna noodles down over the sauce. Make sure the pan is completely covered with the pasta.
- Ladle out more sauce on the pasta layer as you did on the bottom of the roasting pan. Then dot this layer with spoonfuls or ricotta and the diced mozzarella. Do this as evenly as you can.
- Repeat this process 2 more times or as your ingredients hold out. I usually get 3 pasta layers dotted with the sauce and cheese.
- Cover this final layer with your perfect lasagna noodles that you held in reserve. Cover this final layer with the remaining sauce.
- Just before you are about to put the lasagna in the oven, grate a generous portion of Parmesan or Romano cheese on the top layer.
- Bake in a preheated 400-degree oven for about 1 hour. If the top is getting too brown, lower the temperature to 350 degrees. It must be piping hot. Let sit for about 10 minutes to set. Cut into squares and serve with your favorite bread and salad.