Whenever we make this lasagna, people rave about it. It all starts with the sauce, and UNCOOKED lasagna noodles (we prefer Barilla). Make sure you use enough sauce to completely cover the noodles. If you think you've used too much, its probably just right! Feel free to leave things out that you don't like & make substitutions.
Bottom Layer:
Noodles
Sauce
Italian Sausage, browned
Pepperoni
Ricotta or Cottage Cheese
Mozzarella (only a little to glue the layers together)
Middle Layer:
Noodles
Sauce
Mushrooms, diced
Bell Pepper, diced
Red Onion, diced
Zucchini, diced
Eggplant, sliced thin & cooked in olive oil
Mozzarella (a little again)
Top Layer:
Noodles
Sauce
Mozzarella (go all out this time)
Parmesan
Bake, covered, at 375 F for 45-60 minutes (depending on the size of the lasagna), and uncovered for 10 minutes more. You want most of the moisture to have soaked into the noodles before you uncover it. If it still looks too bubbly around the edges, cook it longer.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment