Mom's Lasagna
Lasagna pasta noodles are layered with a rich, red bolognese sauce, mozzarella, and ricotta cheeses, then baked to creamy perfection.
Servings: 10 servings
Equipment
- 6-quart stock pot
- 5-quart colander
- 3-quart (13"x9") glass casserole dish
Ingredients
- 16 ounce box of regular lasagna noodles
- 4 cups Mom's spaghetti sauce
- 1 pound package of mozzarella cheese, shredded
- 1 pound package of skim milk ricotta cheese
- 14 ounce canned sliced black olives
- 1/4 cup Parmesan cheese freshly grated
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 medium Roma tomatoes seeded and thinly sliced, to place on top before baking
- 1/4 cup fresh basil cut into ribbons for garnish (optional)
- kosher salt and ground black pepper to taste
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Bring about 4-5 quarts of water to boil in a stock pot. Boil noodles according to package (about 10 minutes) and drain in a colander.
- Spray cooking oil on bottom of glass 9x13 baking dish/casserole dish.
- Start layering ingredients. Begin with a little sauce on the bottom.
- Place a single layer of noodles on the bottom, overlapping edges slightly.
- Spread a layer of sauce over that.
- Sprinkle mozzarella over that, about 1/2 cup.
- Place about a spoonful of ricotta in little lumps over the mozzarella, about four rows of three.
- Layer a bit of sliced olive.
- Sprinkle some oregano and basil.
- Repeat those layers two more times. You should have a little extra noodles left over.
- Place in oven and bake for about 45 minutes
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Notes
Use regular noodles instead of no boil.