This has been a staple at our house for more years than I care to admit. When I originally started making our lasagna, I would enhance the jar sauces with ground beef and herbs. As the recipe has evolved, I now make it with my own Bolognese sauce which is very healthy since it contains either ground turkey or chicken. For a vegetatian version I use my Vegetarian Marinara sauce. I use part-skim mozzarella and a bit of Parmesan for the cheeses. The lasagna noodles I now use are whole wheat or a blend.
The hardest part of the entire process is letting the lasagna sit and cool for about 15 minutes, the whole family just wants to attack it!
- 10 pieces of lasagna noodles
- 1.5 lbs of part-skim mozarella cheese
- 1/2 cup of grated parmesan cheese
- Preheat the oven to 375 F.
- Warm the Bolognese sauce on low. It doesn't have to hot, just warm.
- Boil noodles as instructed on the box. I like the noodles al dente, so I cook the noodles about 2 minutes less than stated on the box. I like to cook the noodles prior to building the lasagna because I think you have a little more control as to how moist the lasagna will be.
- While the noodles are cooking, grate the mozzarella cheese.
- When the noodles are done, drain and lay them flat on a cookie sheet. This really makes building a lot easier.
- The layering process, always starts with the sauce which helps to ensure that the noodles won't stick to the pan.
- Coat the pan with a thin layer of sauce and lay 3 pieces of the lasagna noodles. Cover the noodles with sauce so that they are evenly coated.
- Spread a layer of mozzarella cheese.
- Repeat the process of layering so that you have 3 layers of noodles, sauce and cheese.
- Spread the Parmesan cheese over the mozzarella.
- Bake for about 30-40 minutes or until the sauce is bubbling and the cheese is a nice brown. If the sauce is already bubbling, but the cheese is not quite a golden brown, I broil the dish for about 5 minutes or until the cheese browns. Just be very careful and watch the lasagna closely because you can easily over do it you don't keep an eye on it.
- Let the lasagna stand and cool for about 15 minutes and it will be ready to serve.
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