Marlyn's Lasagna is the best lasagna I have ever eaten, even if I say so myself. I am so spoiled I won’t eat restaurant lasagna. It is quick, easy, and versatile. Pair it with the vegetable and red wine of your choice and you will be in heaven!
Keyword: cheese, pasta
Skill Level: Basic
Author: Marilyn Lesniak
10lasagna noodlesI use prince curly but anything will work
32ozlow fat ricotta cheeseNOT cottage cheese
1can Kraft parmesan cheese low fat
1large jar chunky vegetable Ragu or make your own
3packages 8 oz mozzarella low fat
1 1/2lbslean ground meatany kind
8ozcan or fresh mushrooms
Saltpepper, Italian seasoning to taste.
Preheat oven to 350F
Boil water in stock pot until it becomes a rolling boil. Add a pinch of salt to keep the noodles from getting sticky. Add noodles and cook 8-10 minutes or until al dente.
While noodles are cooking, cook and drain meat, if used. Add it to ragu and heat on low.
Mix together ricotta and eggs in medium bowl until smooth. Set aside.
Remove noodles from heat and drain.
Assemble the dish:
First layer: half the noodles, half the ricotta mixture, half the parmesan cheese, and half the ragu mixture. Top layer with one package of mozzarella cheese.
Repeat for second layer using all the left over ingredients. Use both remaining
Mozzarella cheese packages on top.
Bake at 350 for 30 minutes until cheese is melted and golden brown.