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5 from 1 vote

Lasagna

Using the Semi-Homemade Spaghetti Sauce
Prep Time30 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: Italian
Keyword: lasagna, spaghetti sauce, semi-homemade
Cost: $5.00 to $10.00

Ingredients

  • 1 or 2 boxes Lasagna Noodles We used two boxes of the Barilla brand.
  • 1 pint Ricotta cheese, part-skim We used the Frigo brand
  • 1 bag Shredded 6 cheese Italian mix. About 2 cups or 8 ounces. It should contain shredded; Mozzarella, Provolone, Romano, Fontina, Asiago and Parmesan Cheeses. We used the Sargento brand.
  • 1 bag Shredded Cheddar Jack Cheese, about 2 cups or 8 ounces We used a store brand.
  • 1 bag Shredded Mozzarella Cheese, about 2 cups or 8 ounces We used a store brand.
  • 1 batch Semi-Homemade spaghetti Sauce

Instructions

  • Put a large pan filled with water, to heat on stove top burner over high heat. Bring water to a fast rolling boil.
  • Once water is boiling add salt, to taste. Note; this is the only time you will be able to salt the lasagna noodles.
  • Slowly add in the lasagna noodles. Stirring occassionaly with a long handled kitchen spoon.
  • Cook, at a low to medium boil, for 16 minutes. Note: We like ours cooked al dente. This is when the noodles are cooked but not overly soft and mushy.
  • When noodles are cooked, slowly and carefully drain water from noodles using a collender. Fill your pot with cold water and return your noodles into the pan. Cold water should cover your lasagna noodles. The cool water will stop the cooking process and keep your lasagna noodles fresh until ready to use.
  • If you made spaghetti sauce using our delicious, semi-homemade spaghetti sauce recipe it should be hot and ready to use. If not, heat your sauce to a simmer.
  • This recipe will make several large oblong sized pans and about 13" x 9" x 3" high or you can make individual serving sizes, medium square sized etcetera.
  • Create a work station. Transfer your shredded cheeses into a bowl and mix to combine or use an individual-sized small bowl(s). In a microwave slightly warm your ricotta cheese (It'll spread easier) have your heated spaghetti sauce nearby and easily accessible. You'll need several layers of paper towels or use a kitchen towel to pat dry your lasagna noodles, pyrex baking pan(s) and enough free space to work. Almost like a little assembly line.
  • Using a large kitchen spoon, laddle in several spoonfulls of heated spaghetti sauce into your pyrex pan and spread evenly across the bottom of your pyrex pan.
  • Next add pat dried noodles across the bottom of your pan, overlaping slightly.
  • Using a silicon or rubber spatula and spread a thin layer of ricotta cheese over each of the noodles.
  • Ladle in several more spoonfuls of spaghetti sauce over noodles, spreading evenly over lasagna noodles.
  • Sprinkle a generous layer of your cheeses over spaghetti sauce, covering completely.
  • Continue this layering process until you've filled your baking pan to 2/3rds full.
  • Place uncovered baking pan into a 350 degree preheated oven and back for 35-45 minutes or until sauce and cheeses are bubbly.

Notes

You can make up numerous baking pans of lasagna.  Either using glass or disposable foil pans.  Baking some for immediate use and freezing the others.   
For a variety, you can also make lasagna using a rolled method.  Watch our video tutorial for directions.