Classic Lasagna Recipe
Ingredients
- 1 package lasagna noodles
- 7-8 roma tomatoes
- 1 cup shredded parmesan
- 1 large container ricotta
- 2 cups freshly grated mozzarella
- 2 eggs
- 1 small onion, diced
- 1 garlic clove, minced
- 10 large fresh basil leaves, finely chopped
- 1 tbsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/3 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- salt & pepper, to taste
- olive oil
Instructions
- Preheat oven to 375 degrees Fahrenheit. Fill a large stock pot or dutch oven 3/4 of the way with water & bring to a boil. Once boiling, add lasagna noodles. Cook noodles only until al dente, then drain. Carefully transfer lasagna noodles to a bowl, & coat lightly with olive oil so that they do not stick.
- Meanwhile, coat bottom of a saucepan with olive oil, and saute onion & garlic. Dice roma tomatoes, & simmer in saucepan. Add all herbs & spices to saucepan, mixing well until tomatoes become mushy. Transfer tomato mixture to a food processor & pulse until smooth.
- Combine eggs with ricotta cheese, add a small amount of salt & pepper, to taste.
- Spread a small amount of tomato sauce over the bottom of a 9x13 inch casserole dish. Gently layer lasagna noodles into dish, barely overlapping & making sure to cover entire bottom of dish. Spoon liberal amounts of the ricotta mixture onto first layer of noodles, spread gently with a spatula. Sprinkle with parmesan. Add another layer of lasagna noodles, then another thin layer of sauce. Sprinkle large amounts of mozzarella. Repeat alternating layers of noodles, sauce, ricotta with parmesan, & mozzarella until you reach the top of the dish, ending with a thick layer of mozzarella topped with parmesan.
- Cover casserole dish with aluminum foil, making a tent in the middle, & bake for 30 minutes. Remove aluminum foil & bake for another 20-25 minutes. Serve & garnish with fresh basil.
