I could do a whole series on the various lasagna types out there. From meatless to veggie to white to a mix. But this recipe is just a nice simple meatless one that I love to make.
It doesn’t involve a zillion ingredients or spices and yet comes out of the oven with an aroma that makes everyone around ready to dig in!
Lasagna Recipe
I’m very flexible with this recipe, meaning you can add other ingredients, such as meat. Sometimes I’ll omit the parsley and add shredded carrots, zucchini, mushrooms and spinach for a nice veggie version. But that’s another recipe…
So give it a try. The recipe calls for mozzarella which you can omit if you don’t have it on hand. Just use more Parmesan or Romano or Ricotta. I’ve done that before and it was fine.
My mother likes to add cottage cheese to her version which my father favors. It adds a nice lightness to the dish. I do not use the cottage cheese, not because I don’t like it but I just never have it on hand. However, I’ve always enjoyed her lasagna.
Lasagna takes me about 20 minutes for the prep work, that includes boiling the noodles. Make sure to add some olive oil to the water as this helps prevent the noodles from sticking to each other.
Drain and rinse the noodles with cold water. I sometimes either dump the cooled noodles out on a cookie sheet or I’ll just let them sit in some cold water and pull them out from there. Whatever works for you.
The lasagna cooks for about 35 to 45 minutes at 375. At this point remove the foil when you take it out and let cool a bit so everything can settle. Serve with extra sauce for anyone who wants to add more — like me!
Of course there are other steps involved, which I lay out in my lasagna recipe. Feel free to use it as is, or modify it to make it your own! Enjoy!
Liz
www.simpleitaliancooking.com
Easy Pasta Recipes
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