When it comes to cooking lasagna, Chris always cooks for a large gathering.
This recipe has been fine-tuned for our taste, but it seems to be a party pleaser.
This recipe does not require a whole lot of preparation and normally can be prepared in a matter of minutes once your lasgna noodles are cooked to aldente.
While the noodles are boiling, Chris prepares the ricotta cheese mixture and lets it set.
She then checks the pasta noodle and when they are ready, off to the strainer for a rinse in cool water.
Having the baking pan ready, a serving size spoon of sauce is placed on the bottom of the pan... - just enough to spread around, and then the construction begins - adding layers of ricotta cheese, pasta noodles, grated cheeses and mozzarella cheese. (see construction plan below).
While nothing is left untasted before serving, this recipe always delivers on taste, looks and style.
I hope you enjoy this recipe as much as I do.
Mix ricotta cheese, eggs, sugar, and parsley together with a wooden spoon then mix with wire whisk until smooth.
Cook the noodles then rinse to cool.
Cook your favorite tomato sauce. See our Tomato Sauce Recipe at Louise's Tomato Sauce or for a short cut try Classico Tomato & Basil, or Barilla Vidalia Onion.
Construct your 13 x 9 pan of lasagna
In 1 large glass dish or greased pan put in the following layer ingredients:
Cover pan with aluminum foil.
Pull foil tight so that it doesn't stick to the cheese, then seal the edges around the pan.
Bake at 375 degrees for 1 hour.
Remove from oven and let stand for 30 minutes prior to serving.
Remove foil 5 mins before time and add a sprinkle of fresh mozzarella.
Should you find that lobster is your taste, you'll find a seafood lasagna that will send your senses for lobster to new heights waiting for you from Christina, the lobster queen from New Brunswick Canada.