hearty, comforting, reminds you of home, casserole. Three delicious layers of cheesy, beefy, saucy goodness that's always the perfect dish for any occasion and any day of the week.
Bring a large pot of salted water to boil. Cook the noodles 8-9 minutes.
Remove from the pot and lay out on parchment paper so they don’t stick.
Prepare the filling: in a medium bowl mix together ricotta cheese, eggs, seasonings, and parmesan cheese.
Spray a 9x13 baking dish with nonstick spray.
Assemble the lasagna.
Pour 1 cup of meat sauce in the bottom of the dish. Place 3 lasagna noodles on top side by side.
Spread 1/3 of the ricotta mixture over the noodles. Sprinkle 1 cup of mozzarella cheese over the ricotta. Top with 1 cup of meat sauce and spread it evenly.
Repeat the process 2 more times- noodles, ricotta, shredded mozzarella, meat sauce.
Place the remaining 3 noodles on top and spread over the rest of the meat sauce.
Cover in foil and bake for 20 minutes.
Uncover and bake an additional 20 minutes.
Let the lasagna cool in the pan for 10-15 minutes before slicing and serving.
Refrigerate leftovers up to 4 days or freeze up to 6 months.
To keep the cooked noodles from sticking together- lay out a large piece of parchment paper on the counter. Drain the lasagna noodles and lay each noodle on the parchment paper. Alternatively, drizzle the noodles in the pot with oil.
Replace ricotta cheese with cottage cheese, if you prefer cottage cheese. The measurements are the same.
You may have noticed this recipe doesn't call for mozzarella cheese on the top. I've never made it with cheese on top of the sauce on the last layer and my mom never did either. It's really a matter of preference. If you like the top cheesy, by all means load it up!
