Cooking Instructions
- 1
Preheat oven to 350°. Grease a 13x9 pan including on the sides. Boil water in a large stock pot.
- 2
Boil lasagna noodles according to package (typically 9 minutes). Drain and immediately run cold water over them.
- 3
I like to lay my noodles out on parchment paper to ensure they stay flat as I'm working.
- 4
Spread thin layer of sauce (approximately one ladle full) on bottom of pan.
- 5
Arrange 4 noodles in pan, slightly overlapping, to start first layer.
- 6
Add 1/2 Filling for Lasagna (available in my recipes). I use a melon baller to scoop it into a grid of 12 (3x4) and then spread evenly out with the back of a spoon. Just makes for easy quick and even distribution.
- 7
Sprinkle grated mozzarella, grated parmesan, and fennel seeds over filling mixture.
- 8
Use approximately 1.5-2 ladles of sauce to cover 1st layer. Spread evenly with back of spoon.
- 9
Repeat assembly for 2nd layer. (4 noodles, other half of ricotta, mozzarella, parmesan, fennel seed, sauce)
- 10
Last layer, add final 4 noodles, cover with sauce, generously cover with mozzarella and parmesan cheese. Sprinkle with fresh chopped parsley.
- 11
Cover tightly with aluminum foil. Bake 45 minutes. Remove foil. Increase oven temp to 400°. Bake 15 minutes more. Remove and let cool 45 minutes to set.
- 12
(optional): I usually double the recipe, assembling two. I put one in the oven. The other, I add the foil, then wrap the entire pan over and under well with saran wrap, and freeze it. I remove to refrigerator the day before I want to bake it, discard the saran wrap, and bake it the same as above.
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Lasagna Lasagna
I've made this several of times. It originally was a cheese lasagna but I tweaked it a little bit. I kind of merged it with another lasagna recipe. I suggest that you double the cheese mixture just because I always run out of it before I'm done. But other than that, I hope you enjoy this recipe.
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