Jake's Lasagna Recipe

1 lb. uncooked lasagna noodles

1 container ricotta (approx 1lb & 14 oz)
5 eggs
Jake's spice mix: 1/2 teas. red pepper flakes, 1/2 teas black pepper, 1/2 teas italian seas, 2 teas garlic powder, 1 tablespoon dried parsley, 1 tablespoon salt
[I'm approximating amounts because he was just going "by eye" - that's how I cook as well. We don't need no stinkin' spoons!]

8oz pkg shredded mozzarella
8oz mixed italian cheeses (asagio, romano, fontina) or your preference!
4 oz shredded parmesan
Your favorite tomato sauce
(we cheated and used 1 jar Ragu Extra Meaty with Italian sausage and beef. Remember the kid's only 6!)
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Preheat oven: 350, and cook pasta in boiling salted water - till pliable but still firm about 10 min. It will finish cooking in the oven and it won't be mushy.

In a small mixing bowl, stir together ricotta, Jake's spice mix and eggs.

In a 9 by 13-inch baking dish, spoon some sauce to just cover bottom surface of dish. Arrange lasagna to cover all sauce. Spread a thin layer of egg-ricotta mixture over the pasta, and finish layer with a sprinkling of mozzarella, italian cheeses and parmesan. Repeat process until all lasagna noodles have been used: there should be about 3 layers. Cover the top layer of lasagna with ragu and mozzarella and few sprinles of parmesean and parsley!

Cook for 1hour. Let stand about 5 minutes before cutting.

Serve hot

Sauce only goes on the very bottom and the very top!

Posted by rosemary at June 24, 2004 10:43 AM | TrackBack