Cheese Lasagna Recipe
This is the next recipe in the Vegetarian Series from Circle B Ranch.
When I was growing up in Brooklyn and Staten Island, NY Sunday dinner was an event. We usually went to one of my grandparents’ house, and my cousins were usually there, too. Have I ever told you how two sisters married two brothers on the same day? My grandfather married his two daughters for the price of one. Hilarious!
Getting back to Sunday dinner: We always started off with a pasta, and the favorite was lasagna. Who doesn’t love cutting into the luscious layers of pasta, mozzarella and ricotta? We topped it with extra tomato sauce (no Marina’s Tomato Sauce) at that time, and sprinkled it with freshly grated Romano Cheese. I can remember standing there with my Grandfather Giammarco, grating the Romano Cheese on a piece of Wax Paper and putting it into a glass container. He never bought pre-grated cheese. It would be sacrilegious to do that!
Lasagna is a great meal to make for your family. It is easy to make and it freezes well. When I make this, I always double the recipe so I can make two meals out of it. Your family will love you for this!
Cheese Lasagna Recipe:
- 2 boxes of Barilla No boil Lasagna noodles (or you can use a pound of regular Lasagna noodles. I just find that using regular Lasagna noodles make this more time consuming)
- 1 Pound of Mozzarella Cheese (grate you own. It melts better)
- 1 Pound of Ricotta
- 1 Egg (You can beat the egg before you put it in the bowl)
- 1 24 oz. Marina’s Tomato Sauce
- Romano Cheese
- Salt and Pepper
- Garlic Powder (one shake) (Seriously)
Put in a large bowl the grated mozzarella, ricotta, a couple of tablespoons of Romano Cheese, salt, pepper and garlic powder. Add a little Marina’s Tomato Sauce so the mixture is a little loose.
Stir the mixture well. Put a ladle of Marina’s Tomato Sauce into the bottom of the pan. Add a layer of noodles and a dollop of the cheese mixture. Pour a ladle or two of Marina’s Tomato Sauce over the cheese mixture and sprinkle with Romano Cheese.
Keep layering the Lasagna until you get to the top. I find that when you use the No-Boil noodles you need to add more Marina’s Tomato Sauce. It will seem a little soupy, but the noodles will absorb the liquid as it bakes.
Bake the Cheese Lasagna in a preheated 375 degree oven for one hour or until done. The Lasagna is done when the cheese is ooey gooey. Delicious.
Oh does that look good?