Preheat oven to 375.
Mix, ricotta, 1 cup parmesan, egg, salt, pepper, and basil until well blended and creamy.
Layer sauce on bottom of lasagna pan, 3 noodles, thin layer of ricotta mix (approx. 3 tablespoons per noodle), mozzarella, and sauce.
Repeat layers till last 3 noodles.
Top last noodles with remaining sauce, mozzarella, and parmesan.
For fresh noodles, cook 25 minutes, remove foil and cook 15 more, cool for 10.
For no boil noodles, cook for about 1 hour, remove foil, cook till browned (5-10 minutes) cool for 10.
xtra liquid will help the no-boil noodles cook thoroughly.
If you
pinach if using no-boil noodles. If using traditional boiled noodles, completely drain spinach
auce: Brown ground meat until no longer pink. Drain off fat
o blend the flavors and boil off a lot of the
br>Place four (or 5) lasagna noodles (uncooked) on top of sauce
ottom of the dish; 3 no-boil noodles, 2 cups white wine veloute
b>boil over high heat and salt it generously.
Add the lasagna noodles
/2 of the uncooked lasagna noodles, 1/2 of the meat
ullion and bring to a boil. Simmer for 5 mins. Season
ofu Ricotta (see also my recipe #279343):
In a large
br>If no-bake or no-boil fresh noodles are used, no preparation of noodles is
r lasagna dish. Bring a large pot of water to a boil
n the order, 4 uncooked lasagna noodles (they will overlap), then 1
Place a layer of uncooked noodles over the sauce. Spoon about
ook just until meat is no longer pink, breaking it up
>4. Soak 12 lasagna noodles.
The lasagna noodles need to be soaked
br>top with 3-4 no boil lasagne noodles.
brush top of
making the lasagna.
Make the lasagna: Preheat oven
ixture, bring to a soft boil on med/ med-high until