Traditional lasagna is a great Italian dish. It is a meal that I associate with “home.” The warmth and appetizing taste produced by the combination of a hearty meat-sauce, noodles and melted cheeses, makes this a classic Italian meal. Lasagna is what a lot of people call “comfort-food”. In other words, it’s a meal that tastes great and makes you feel good. Let’s face it, nobody eats it because of its nutritional value. Lasagna noodles, marinara sauce, and cheese are the key ingredients. Many other ingredients and types of noodles can be used. In Italy, lasagna has many regional variations. For example, in the Northern part of Italy, a fourth element (béchamel-sauce) is added to the recipe. Vegetables have also been introduced in this popular casserole. It is not a surprise to find vegetable lasagna in the shelf of supermarket’s refrigerators. Lots of people seem to like this variation. The only setback with this dish is that it is messy. The best way to serve it without making a mess is letting it rest for a while before serving it. I do have one suggestion in case someone decided to serve it in a formal dinner. Make serving size lasagna rolls. They are easier to handle than regular lasagna and they are an alternative presentation for this dish. One final note; regardless of how you make and serve this Italian icon, you will have a successful meal and happy guests.
12 lasagna noodles
2 cups ricotta cheese
1 cup grated Mozzarella cheese
4 cups home-made pasta sauce
- Preheat oven to 350°F.
- Cook lasagna noodles according to package directions. Drain and cool.
- Mix cheeses and eggs in large bowl.
- To assemble, lay out a noodle. Spread a layer of the cheese mixture on the noodle, and then add a thin layer of sauce.
Roll the noodle up, and place seam side down in a 13x9 pan. Repeat for other noodles. Top with remaining sauce and Parmesan cheese. Bake for 30 minutes or until heated through.