Recipe: Perfect Lasagna

Lasagna. This is my mom's special homemade lasagna recipe with made from scratch tomato sauce and delicious, cheesy filling. I have found none better anywhere. Serve with a leafy green salad and crusty.

Lasagna noodles need structure—they have a lot of ingredients layered between them!—so they can't be too mushy. Make sure to cook them until they're very al dente; they're ready typically two minutes. The best lasagna recipe with a homemade meat sauce, ricotta mixture, pasta, and tons of cheese. You can have Lasagna using 7 ingredients and 12 steps. Here is how you cook that.

Ingredients of Lasagna

1. Prepare 12 of Lasagna Noodles.
2. You need of Sauce from my Foodi Hearty Pasta Sauce Recipe.
3. Prepare of Filling from my recipe Filling for Lasagna or Stuffed Shells.
4. Prepare 1 lb of block of Whole Milk Mozzarella (grated).
5. It's of Grated Parmesan Cheese.
6. It's of Fennel Seed.
7. It's of Chopped Parsley for garnish.

From Italian lasagna (and its plural lasagne), possibly from Vulgar Latin *lasania, from Latin lasanum ("cooking pot"), from Ancient Greek λάσανον (lásanon, "trivet or stand for a pot"). Others argue the Italian lasagna originally derived from the Arabic لَوْزِينَج‎ (lawzīnaj, "almond cake"). Discover Lasagna Pans on Amazon.com at a great price. Lasagna is simply the best food ever!

Lasagna instructions

1. Preheat oven to 350°. Grease a 13x9 pan including on the sides. Boil water in a large stock pot..
2. Boil lasagna noodles according to package (typically 9 minutes). Drain and immediately run cold water over them..
3. I like to lay my noodles out on parchment paper to ensure they stay flat as I'm working..
4. Spread thin layer of sauce (approximately one ladle full) on bottom of pan..
5. Arrange 4 noodles in pan, slightly overlapping, to start first layer..
6. Add 1/2 Filling for Lasagna (available in my recipes). I use a melon baller to scoop it into a grid of 12 (3x4) and then spread evenly out with the back of a spoon. Just makes for easy quick and even distribution..
7. Sprinkle grated mozzarella, grated parmesan, and fennel seeds over filling mixture..
8. Use approximately 1.5-2 ladles of sauce to cover 1st layer. Spread evenly with back of spoon..
9. Repeat assembly for 2nd layer. (4 noodles, other half of ricotta, mozzarella, parmesan, fennel seed, sauce).
10. Last layer, add final 4 noodles, cover with sauce, generously cover with mozzarella and parmesan cheese. Sprinkle with fresh chopped parsley..
11. Cover tightly with aluminum foil. Bake 45 minutes. Remove foil. Increase oven temp to 400°. Bake 15 minutes more. Remove and let cool 45 minutes to set..
12. (optional): I usually double the recipe, assembling two. I put one in the oven. The other, I add the foil, then wrap the entire pan over and under well with saran wrap, and freeze it. I remove to refrigerator the day before I want to bake it, discard the saran wrap, and bake it the same as above..

Come here to discuss, post pictures about and eat heaven's gift to. Your ingredient options when making lasagna are virtually endless. You can make vegetarian lasagna, a meat lover's lasagna, or lasagna with all the works, packed with your. Classic Lasagna is great for feeding a crowd, and also freezes well for new mom meals and quick thaw dinners. I've been making lasagna for a long time, and there are quite a few variables to play with.