Kittencal's Lasagna
Created by KittenCal on December 4, 2011
- Servings: 10
- Prep Time: 45m
- Cook Time: 1h
- Recipe #3331
Ingredients
- 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
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.
Nutritional Facts
- 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