Kittencal's Lasagna
Recipe: #3331
December 04, 2011
Categories: Casseroles, Lasagna, Italian, Baby Shower, Brunch, Christmas, Easter, Fathers Day Game/Sports Day, July 4th, Mothers Day, New Years, Potluck, Romantic Dinner, Sunday Dinner, Oven Bake, Italian Dinner, more
"Making the sauce a day ahead and using fresh pasta sheets make this easy prep! To save time and for flavor the sauce should be made 1-2 days ahead. Cooked lasagna pasta may be used in place of the fresh sheets using four for each layer but do not use that no-boil lasagna pasta! IMPORTANT! make the cheese filling a day 1-3 days ahead to blend the flavors. This will not fit into a regular 13x9 pan, you must use a high-sided lasagna baking pan. My #recipe3319 pairs well with my lasagna! Prep time does not include making the pasta sauce, Nutritional facts do not include pasta sauce"
Ingredients
- 1 recipe for Kittencal's Sausage Tomato Sauce For Lasagna or Manicotti -- see link on recipe description
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- FILLING (can make 1-3 days ahead)
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Nutritional
- Serving Size: 1 (177.7 g)
- Calories 427.5
- Total Fat - 27.6 g
- Saturated Fat - 16 g
- Cholesterol - 248.9 mg
- Sodium - 1238 mg
- Total Carbohydrate - 3.9 g
- Dietary Fiber - 0.1 g
- Sugars - 0.9 g
- Protein - 40.4 g
- Calcium - 1168.9 mg
- Iron - 1.2 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a bowl combine all cheese filling ingredients until well blended; cover and and refrigerate 1-3 days to blend the flavors. Do NOT soak the sheets in cold water first as stated on the package.
Step 2
Preheat oven to 375 degrees F. Set oven rack to lowest position.
Step 3
Grease a high-sided lasagna pan (about 13 x 9-inch) must have high sides this will not fit into a regular 13x9 pan.
Step 4
Pour then spread 2 cups of meat sauce into the bottom of the baking dish.
TO ASSEMBLE LASAGNA:
Step 5
FIRST LAYER: place 2 fresh lasagna sheets into the baking dish over the sauce, then sprinkle 1 cup mozzarella cheese over the noodles, then half of the ricotta mixture.
Step 6
SECOND LAYER: 2 pasta sheets, then 2 cups meat sauce, dollup remaining ricotta mixture over the sauce using tablespoons, then 1 cup mozzarella cheese.
Step 7
THIRD LAYER: top with remaining 2 lasagna sheets, remaining meat sauce.
Step 8
*NOTE* -- If you do make this in a regular 13 x 9-inch baking dish your pan will be VERY full and most likely will over flow while baking, so place onto a large baking sheet to catch any spills, if baking in high-sided lasagna baking pan (as I suggested) you won't need to place it onto a baking sheet.
Step 9
Cover tightly with foil.
Step 10
Preheat oven to 350 degrees F. Bake for 45 minutes.
Step 11
After 45 minutes of cooking time, uncover sprinkle remaining 1 cup shredded mozzarella on top, then return to oven for another 15-20 minutes or until the pasta sheets are JUST just fork-tender. Allow to sit for 20 minutes or more before slicing.
Tips
No special items needed.