For our wedding, a number of years ago, one of our single male friends gave us a lasagna pan in our stoneware pattern. I don’t know if he thought the pan was cool with its fluted edges or if he thought I’d actually use it to make lasagna. It’s cool look means I have used it for other things, but I’ve made quite a few lasagnas in it too. I like simple recipes that don’t keep me in the kitchen all day. So when I make lasagna I use a recipe that doesn’t require me to boil the noodles before making the lasagna layers.
So if you’d like to avoid the sodium and additives in store-bought frozen lasagna give my recipe a try. Just pay attention to the quality of the ingredients you pick. And of course promptly refrigerate all leftovers.
32 ounces of tomato sauce 1 clove of garlic pressed 2 cup of dry red wine 1 and 1/2 cups of water 1 teaspoon of dried oregano 2 large eggs 2 cups part skim ricotta cheese 1/4 cup of grated parmesan cheese 1/4 teaspoon of nutmeg 1 box of regular lasagna noodles uncooked 1 pound of shredded mozzarella cheese
1. Preheat the oven to 350 degrees. In a large bowl combine the tomato sauce, garlic, wine , water, and oregano.
2. In a medium bowl, beat the eggs. Beat in the ricotta and parmesan cheeses and the nutmeg.
3. Pour a generous amount of sauce onto the bottom of a 9 x 13 pan or 2 smaller pans.
4. Alternate the lasagna, sauce, ricotta mixture, and mozzarella, make about three layers, ending with the mozzarella.
5. Cover the pan(s) tightly with aluminum foil. The lasagna may be prepared to this point and refrigerated up to 24 hours in advance. Bring to room temperature before cooking.
6. Bake 1 hour, remove the foil and continue baking 15 minutes, or until the sauce has thickened and the noodles are tender. Let sit 10 minutes before cutting. Enjoy! And remember to promptly refrigerate all leftovers!