My
Collection of Keeper Recipes
Lasagna
Categories:
main dish, pasta/rice
1 8 oz pkg lasagna noodles (9 noodles); uncooked
6 cups spaghetti sauce w/meat; (your favorite)
6 cups shredded mozzarella cheese; shredded (1-1/2 lbs)
3/4 cup grated parmesan cheese; (3 oz)
Fill a 9-by-13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak about 20 minutes.
Preheat oven to 350°. Drain noodles and dry the dish. Spread 1 cup sauce in bottom of dish. Fit 3 noodles in dish, cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup Parmesan. Repeat with another layer, then top with remaining noodles, 1 cup sauce, and the rest of mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour. Remove foil, and continue baking until bubbly and browned, about 20 minutes. Remove from oven; let cool 20 minutes. Cut and serve.
(Note: if you have a larger baking dish, you can use 4 noodles per layer, overlapping slightly; and increase the 1 cup of sauce on top to 3 cups)
Contributor: W David Griggs (Manning, SC)
Yield: 8 servings
Preparation Time: 00:30