LASAGNA
By Yankee Magazine|Jul 23 2007|
Make it now, bake it later. Add a tossed green salad and you have a complete meal.
Yield
Serves 6.
Ingredients
1/2 pound lasagna noodles
4 quarts boiling water
1 tablespoon salt
3/4 tablespoon salad oil
1 quart meat sauce
3/4 pound mozzarella cheese
3/4 pound ricotta cheese
3 tablespoons grated Parmesan cheese
Instructions
Cook the noodles in boiling water with salt and oil for 10 minutes or until “chewy” but not soft. Drain.
Cover the bottom of a 9×12-inch baking dish with 1/3 of meat sauce. Layer one third of the mozzarella sliced thin over the sauce and top that with one third of the ricotta. Add a layer of cooked noodles.
Repeat the above sequence using the remaining ingredients, ending with a layer of meat sauce. Sprinkle with grated Parmesan.
Bake in a 375 degree oven for 25 minutes, or until the mozzarella is melted and the Parmesan is brown.
