1. Mix up cheeses reserving about 4 cups to top lasagna. 2. Add eggs and Italian seasoning. 3. I do this with in two batches. 4. Now you are ready to assemble lasagna. 5. Pour small amount of sauce in bottom of pan – just enough to cover. 6. Layer noodles over sauce. 7. Spoon cheese mixture as evenly as you can over noodles and smooth with spoon. 8. Layer noodles over cheese – then pour on sauce to cover. 9. Repeat with noodles, cheese, noodles, sauce again and then top with cheese. 10. Then: I cover loosely with foil to prevent cheese from over browning. 11. Bake in 350°F oven until bubbly, removing foil for last 20 minutes or so. 12. Or prepare for freezing by cooling, covering with saran wrap then freezer lid. 13. Place in freezer. 14. Cook the same. Expect the frozen lasagnas to take about 1 1/2 hours to cook if in a small pan. 15. ***I always cook my noodles, I prefer the texture of precooked noodles and though it is not necessary I think that uncooked noodles have a slimy texture in the lasagna. 16. ********************************. 17. You can cook less at a time. 18. For one 8X13 in lasagna I’d start with about 1 lbs of mozzarella, ½ pound of Parmesan, and one container (1 lb) of ricotta cheese and 1 egg with 1 T of seasoning. 19. You’ll probably need about 9 –12 noodles and about 7 – 8 cups of sauce. 20. ********************************. ---------------------------------------------------------------------------
Nutrition
Ingredients
