From Lasagna on Thursday, October 8, 2020
Serves: 8
Ingredients
2 tbsp olive oil Italian Meatballs Classic Marinara 2 (15-oz) containers whole-milk ricotta 2 large eggs, lightly beaten ½ cup Pecorino Romano, grated ¼ cup Italian parsley, chopped 12 oven ready dried lasagne noodles (from 1 box) or 1 lb fresh pasta ½ cup grated Parmigiano-Reggiano 8 oz fresh mozzarella, thinly sliced
Instructions: Whisk together ricotta, eggs, Pecorino Romano, parsley, kosher salt and pepper to taste. Set aside. Preheat oven to 375°F with rack in middle. Generously oil a large lasagna pan with cooking spray. Soak dried lasagna noodles in a bowl of very warm water until pliable but not softened. Place on a kitchen towel or several layers of paper towels. Spread 1½ cups marinara in baking pan and sprinkle with 1 tbsp Parmigiano. Cover with 3 noodles, leaving space in between. Spread half of cheese filling on top, then 1 cup marinara and top with 1 tbsp Parmigiano and 3 noodles; repeat. Finish with marinara. Top with mozzarella and more grated Parmigiano. Fresh pasta directions: Spread ½ cup marinara in baking pan and sprinkle with 1 tbsp Parmigiano. Cover bottom of pan with long pieces of pasta allowing it to extend beyond the sides of the pan. Begin layering as described above. Finish the lasagna by folding the pasta over the top of the lasagna. Spread some of the remaining marinara over the pasta then mozzarella and Parmigiano. Cover pan tightly with parchment paper and foil (or just buttered foil, place on a sheet pan and bake 50 minutes. Remove foil and bake until top is browned in spots, about 15 minutes more. Let stand 15 to 30 minutes before cutting.
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