Cook Mode
(Assemble veil veil wide awake)
Formula
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Olive oil, for coating baking dish
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9 to 12 lasagna noodles
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1 cup ricotta cheese
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1 egg
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1/4 cup grated Parmigiano-Reggiano
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Zest of 1 new lemon
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1/2 teaspoon kosher or sea salt, or to taste
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Contemporary cracked dim pepper, to taste
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24 oz tomato sauce
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16 oz mushrooms, sliced
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16 oz grated mozzarella cheese
Instructions
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Preheat oven to 375°. Lightly coat a 2-quart baking dish with olive oil and put aside.
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Cook lasagna noodles unless al dente per package instructions. Rinse beneath frigid water unless chilly. Lay the cooked pasta flat and put aside.
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In a medium bowl, combine the ricotta cheese, egg, Parmigiano-Reggiano, lemon zest, salt and pepper. Narrate aside.
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Spread a lightweight layer of tomato sauce on the backside of the baking dish. Lay 3 to 4 lasagna noodles lengthwise over the sauce.
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Layer one-third of the final tomato sauce over the lasagna noodles after which layer half of the ricotta combination. Layer half of the mushrooms over the ricotta after which unfold one-third of the mozzarella cheese. Repeat this sample: noodles, sauce, ricotta cheese, mushrooms and mozzarella cheese. Add a closing layer of lasagna noodles after which add the final tomato sauce and final mozzarella cheese.
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Bake lasagna for about 45 minutes or unless the highest cheese is melted and golden.
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Steal faraway from oven; let chilly for about 10 to fifteen minutes sooner than serving.
On the starting place regarded: November 2014
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