This is another pasta dish that I have been making for a long time and a great dish to serve a crowd. Once I made this in a 4-inch deep pan (for a bunch of family) and it took a little longer that I expected for it to cook through. We ate a little later… so keep that in mind if you make it thicker than normal. It was 1-1/2 recipes!
- 2 (15 oz.) containers ricotta
- 2 eggs
- 1 tsp. salt
- 1/4 cup fresh parsley, chopped
- Parmesan, grated
- 1 lb. Mozarella, sliced
- 9-12 lasagna noodles
Make your meatballs – see my recipe Spaghetti with Meatballs in a Marinara Sauce . When I make lasagna I like to make them bigger than my spaghetti meatballs; 3-inches in diameter and then bake for 45 minutes or until cooked through. Cool and cut into thin slices. I had 12 big meatballs instead of 24 meatballs.
For the sauce I make my Marinara Sauce . I cook it down quite a bit so it is thick. You can put it through a sieve to remove any excess water. I also put my ricotta through a cheesecloth to drain any of the liquid (I usually do this the night before) I make the filling. To avoid runny ricotta add a tbsp. or two of breadcrumbs to the ricotta filling. The crumbs absorb the excess liquid.
Combine filling ingredients except for noodles. Cook noodles according to package directions; drain.
To assemble; spoon layer of marinara sauce, 3-4 cooked lasagna noodles, 1/3 of the ricotta mixture, sliced meatballs, parmesan and mozarella. Repeat layering ending with the cheeses.
Bake in a preheated 375 degree oven covered, for 30 to 40 minutes (spray your foil if it touches the cheese). Uncover, bake an additional 30 minutes or until bubbly; make sure it is hot and cooked through depending on the thickness of your lasagna.
Allow to cool for about 15 minutes before cutting into portions. Serve with additional Parmesan and sauce on the side.