3 Cheese Lasagna

Name: 3 Cheese Lasagna
Yield: 8 people
Cuisine: American
Ingredients: 1 pound lasagna noodles; Sauce recipe or your own tomato sauce recipe; Bechamel florentine recipe; 1/4 teaspoon ground black pepper; 1/4 teaspoon salt; 2 cloves garlic minced; 1 large egg; 32 ounce Ricotta; 1/2 cup grated Parmesan cheese to add in ricotta mixture; 1/2 cup shredded mozzarella cheese to add in ricotta mixture; 3 cups shredded mozzarella; 1 cup grated Parmesan

Taylor Topp Comacho @Tay68cancook

USA

This has become a beloved recipe over the years. Most of my recipes have incorporated steps that take some time to put together but the results are worth it. I usually start my sauce and mix my ricotta early afternoon. Then I just start my Bechamel and cook noodles when close to dinner time. Both Bechamel and noodles take the same amount of time to prepare. Then assembly is a breeze.

Taylor Topp Comacho @Tay68cancook

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Ingredients

8 people

1 poundlasagna noodles
Sauce recipe or your own tomato sauce recipe
My homemade pasta sauce
Bechamel florentine recipe
For Ricotta filling
1/4 teaspoonground black pepper
1/4 teaspoonsalt
2 clovesgarlic minced
1large egg
32 ounceRicotta
1/2 cupgrated Parmesan cheese to add in ricotta mixture
1/2 cupshredded mozzarella cheese to add in ricotta mixture
Extra Cheese
3 cupsshredded mozzarella
1 cupgrated Parmesan

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Steps

1

Start your pasta (tomato) sauce recipe. Most sauces take several hours to simmer. If using a jarred sauce you need 2 normal sized pasta sauce jars
2

Mix all ingredients for ricotta filling. Set aside in refrigerator until ready to assemble lasagna.
3

Start florentine recipe and set aside. Cook lasagna noodles according to packaging.
4

To start and assemble:
Preheat oven to 350 degrees. In a lasagna pan
5

Ladle bechamel on bottom of dish. Use about half of sauce
6

Lay down a single layer of lasagna noodles
7

Spoon over a layer of ricotta filling.
8

Spoon a layer of tomato sauce.
9

Take some of the grated Parmesan and mozzarella cheese and sprinkle a layer. Add more Bechamel.
10

Repeat layers until you are left with noodles on top.
11

Spread a small amount of sauce on top with any leftover cheese.
12

Using aluminum foil make a tent cover over dish. I never let aluminum and an acid based sauce sit together.
13

Bake for 1 hour.
14

Let lasagna rest and cool 15 minutes before cutting into and serving