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I’ve made cheese lasagna approximately 3 times in the last week and a half. So why, you ask, are there no pictures in this post? Because my husband really really likes to eat the cheese lasagna.
Filling:
1 1lb of ricotta cheese with italian herb mix, onion powder, and garlic powder mixed in
12 oz shredded mozarella cheese
For a veggie lasagna I also add sauteed mushrooms, onions, and brocolli.
Sauce:
I admit it. I use sauce out of a jar. Oh, the shame!
Noodles:
I’ve made lasagna using the classic boil first noodles, and the kind that require no pre-boiling.
Classic noodles:
Cons: A pain to cook in my opinion. My pasta pot just isn’t big enough.
Pros:When you put the noodles in, let the edge hang over the pan, then fold it in after adding filling. This gives you a pretty edge. Also only a 30 minute bake time.
No pre-boiling noodles:
Cons: Bake time is much longer- 1hr 15 minutes
Pros: No boiling water!
Layer as follows: *Sauce, noodle, ricotta, mozarella, repeat from * 2 more times, top with noodles, sauce, mozarella cheese.
Bake at 350 and enjoy.
