Description
- 28 oz bolognese sauce
- 3 cups ricotta cheese
- 1/4 lb provolone cheese
- 1 cup mozzarella cheese (shredded, low moisture)
- 2 tbsp grated Romano cheese
- 1 lb. lasagna sheets/noodles
- Salt & black pepper to taste
- Fresh basil to taste
- 1 tbsp parsley
Ingredients
Scale
- Preheat oven to 400 degrees f.
- In a large pot of salted boiling water, boil noodles until just under al dente.
- In a large bowl, combine the ricotta cheese, ½ cup of tomato sauce,1 tsp grated Romano, parsley, salt, and pepper. Mix until well combined.
- In a large baking dish, spread a thin layer of pasta sauce across the bottom.
- Place the lasagna noodles on top of the tomato sauce, followed by the ricotta cheese mixture, enough provolone to cover the top, and a sprinkle of grated Romano cheese.
- Repeat steps 4 and 5 until you reach the top of the casserole dish or run out of ingredients, omitting the sauce on top of the cheese mixture once you get to the top.
- Place down one final layer of lasagna sheets, followed by the bolognese sauce and the mozzarella cheese.
- Cover the casserole dish with aluminum foil and bake for 30 minutes.
- After 30 minutes of baking, remove the foil and bake for another 15 minutes, or until the cheese layer is melted and golden brown.
- Let the lasagna rest for 15-20 minutes before cutting into it. Serve with extra sauce.