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Kittencal's Lasagna

Here's how you make Kittencal's Lasagna
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  • Servings: 10
  • Prep: 45m
  • Cook: 1h
    • The following recipe serves 10 people.

Ingredients

The ingredients are:
  • 1 recipe for Kittencal's Sausage Tomato Sauce For Lasagna or Manicotti -- see link on recipe description
  • 6 lasagna sheets, fresh (for ease I use Olivieri fresh lasagna sheets, these are the large sheets, two will fit perfectly in a 13 x 9-inch pan or use the regular dry lasagna sheets and boil them first)
  • 3 cups shredded mozzarella cheese (or Kraft Italiano cheese, I use more than 3 cups it's up to you to use the stated amount or more)
  • FILLING (can make 1-3 days ahead)
  • 4 cups ricotta cheese (full-fat)
  • 1 1/2 cups cottage cheese (can reduce to 1 cup, I like lots of cheese filling OR 1 cup sour cream)
  • 2 teaspoons all-purpose flour
  • 1/2 to 3/4 cup grated Parmesan cheese (can use up to 1 cup)
  • 3 large eggs, lightly beaten
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried Italian seasoning (rubbed between fingers to release flavors)
  • 1/4 cup fresh minced parsley
  • 1 cup shredded mozzarella cheese (can increase to 1 1/2 cups)
  • 1 teaspoon salt (I use seasoned salt)
  • 1/2 teaspoon fresh ground black pepper, or to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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