This savory and filling lasagna dish is always a hit even for the pickiest of eaters. The best part of all is that it can be prepped well in advance of the holidays, leaving you free to enjoy your family and friends. It is filled with creamy cheeses and topped with an exceptionally flavorful sauce. I make certain to include it in my Christmas Eve Buffet as it has proven to be a crowd favorite. I always serve it piping hot from the oven next to the spaghetti so that people can garnish their plateful with additional sauce if they so desire. While this recipe is definitely for meat eaters, it can easily be modified for those non-meat eaters by replacing the ground beef and sausage with vegetables (zucchini, broccoli, etc.). Buon Natale! - Merry Christmas in Italian :-)
INGREDIENTS:
12 Lasagna Noodles
2 Tablespoons Olive Oil
1 Pound Ricotta Cheese
1 Pound Mozzarella Shredded
1/2 Cup Parmesan Cheese
1/2 Teaspoon Salt
2 Eggs (Beaten)
Fresh Parsley for garnishing (Optional)
4 Cups Mrs. Claus' Simply Delicious Spaghetti Sauce (See recipe on this blog) to cover lasagne noodles.
Optional: Additional 4 Cups Mrs. Claus' Simply Delicious Spaghetti Sauce for ladling over top of
baked lasagna.
Makes 12 servings
BAKING INSTRUCTIONS: This recipe can be made in advance and refrigerated or frozen. If baking immediately after preparation, preheat oven to 350 degrees.
STEP 1: Place 12 Lasagna noodles in 4-6 quarts of boiling water. Add salt to taste if desired and 2 Tablespoons Olive Oil to keep noodles from sticking together. (I've used other types of oil also including Vegetable Oil for this purpose.) Boil uncovered for 8 minutes. Stir occasionally. Drain and set aside.
STEP 2: Combine 1 Pound Ricotta Cheese, 1 Pound Mozzarella Shredded, 1/2 Cup Parmesan
Cheese, 1/2 Teaspoon Salt and 2 Eggs (beaten) and mix well.
STEP 3: Lay one lasagna noodle out flat and spread approximately 3-4 tablespoons of combined mixture from Step 2 all over flat lasagna noodle except for about 1 inch from each end.
STEP 4: Starting with one end of lasagna noodle, roll up so combined mixture is sealed inside noodle.
STEP 5: Place rolled noodles in 9 x 13 baking dish. Spread 4 Cups Spaghetti Sauce over noodles making sure to cover them completely.
STEP 6: If you are not going to refrigerate or freeze, but are ready to bake - cover top of baking dish with foil. Place baking dish in preheated 350 degree oven and bake for 50 minutes. Then remove foil and bake for an additional 10 minutes.
STEP 7: Optional - Remove from oven and garnish with Fresh Parsley.
OPTIONAL: Additional 4 Cups Spaghetti Sauce for ladling over top of baked lasagne when serving. For buffet serving, I place a small slow cooker or bowl next to baked lasagna for people to help themselves.
FREEZING HINT: You can freeze uncooked lasagna in a 9 x 13 baking dish or if you wish you can break down into smaller containers. I fit 3 rolled lasagna's in a glass Pyrex 4.8 cup baking dish. I fit 6 rolled lasagna's in a glass Pyrex 6 cup baking dish.
~ Debbie ~
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