This is a version for lazy days, or if you don't want to spend a lot of time putting together classic lasagne. You can go ahead and cook regular lasagna noodles (drain/dry them well) and layer them with ricotta filling if you prefer.
Have ready: a few quarts of your favorite sauce (marinara, meat...) and have it warmed & ready to use.
In a large pot, cook 1# ziti (or other similar pasta shape)- drain and add a cup of sauce to pasta- stir to coat.
While the pasta is cooking, make ricotta filling.
In a mixing bowl, combine all ingredients and mix together well:
4 lbs. ricotta
3 beaten eggs
a clove or 2 of crushed/minced garlic
1/2 cup grated parmesan cheese
salt & fresh ground pepper (to taste)
2 tblsp. chopped parsley
Have a GOOD PORTION of shredded mozzarella ready for layering (as much/little as you like)
In a high-sided 13x9" pan (coated with nonstick spray), ladle 1 cup sauce & spread over the bottom of the pan; spoon 2/3 of the cooked, sauced pasta onto the sauce.
Spoon the ricotta filling evenly over the pasta- sprinkle with 8-10 oz. shredded mozzarella cheese.
Spoon the remaining 1/3 pasta over the top of the ricotta, covering the filling. Spoon sauce over the top (2-3 cups - as much or as little as you want). Sprinkle another 8 oz. shredded mozzarella over the top. Loosely cover the pan (tent some foil - just make sure the lid or foil isn't touching the sauce/cheese) and bake lasagna for an hour @350 degrees. Uncover and bake on 400 degrees for another 10 minutes, until the cheese on top is bubbly. Cool a little (15 minutes or so) before cutting into squares; serve with more sauce, if desired.
** If you enjoy meat, layer sliced (cooked) Italian sausage, OR meatballs, OR pepperoni, OR cooked, seasoned ground beef --- along with the cheese.
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