5 ounces (142g) fontina cheese, thinly sliced or shredded
3 cups homemade red pasta sauce or use one 28-ounce jar of spaghetti sauce
Pasta sauce homemade(another recipe)
Optional add: 1/2 cup fresh basil leaves, torn into small pieces and add turkey ground for more lean.
Directions
• Preheat your oven to 350°F (177°C). Lightly grease a 13×9 inch baking dish, or use non-stick cooking spray. • Combine ricotta, mascarpone, parmesan, salt, pepper, and the beaten egg in a medium bowl. Mix well. • Spread 1 cup of sauce evenly over the bottom of your prepared baking dish. Place 3 to 4 lasagna noodles over the sauce, overlapping slightly. Break noodles into smaller pieces to fill any large gaps. • Spread half of the cheese filling over the noodles, followed by half of the mushroom or basil . Add another layer of noodles, then spread 1 cup of sauce over them. Sprinkle with half of the mozzarella and half of the fontina cheese. Repeat these steps: add noodles, the rest of the cheese filling, the remaining basil, noodles, and sauce. Finish by sprinkling the rest of the mozzarella and fontina cheese. • If your lasagna dish is very full, place it on a baking sheet to catch any sauce or cheese that might bubble over. • Bake the lasagna, uncovered, until the cheese is bubbly and the noodles are cooked through, about 30 minutes. For a golden-brown top, broil for 1 to 2 minutes. • Let your lasagna cool for at least 10 minutes before serving.
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Cheesy Lasagna
12 to 15 lasagna noodles, preferably no-boil noodles; see notes
8 ounces (226g) whole milk ricotta cheese
8 ounces (226g) mascarpone cheese
1 cup (2oz) grated Parmigiano
Reggiano or Grana Padano cheese
1/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1 large egg, lightly beaten
16oz mushroom slices or dice up
8 ounces (226g) mozzarella, shredded, 2 packed cups
5 ounces (142g) fontina cheese, thinly sliced or shredded
3 cups homemade red pasta sauce or use one 28-ounce jar of spaghetti sauce
Pasta sauce homemade(another recipe)
Optional add: 1/2 cup fresh basil leaves, torn into small pieces and add turkey ground for more lean.
Directions
• Preheat your oven to 350°F (177°C). Lightly grease a 13×9 inch baking dish, or use non-stick cooking spray.
• Combine ricotta, mascarpone, parmesan, salt, pepper, and the beaten egg in a medium bowl. Mix well.
• Spread 1 cup of sauce evenly over the bottom of your prepared baking dish. Place 3 to 4 lasagna noodles over the sauce, overlapping slightly. Break noodles into smaller pieces to fill any large gaps.
• Spread half of the cheese filling over the noodles, followed by half of the mushroom or basil . Add another layer of noodles, then spread 1 cup of sauce over them. Sprinkle with half of the mozzarella and half of the fontina cheese. Repeat these steps: add noodles, the rest of the cheese filling, the remaining basil, noodles, and sauce. Finish by sprinkling the rest of the mozzarella and fontina cheese.
• If your lasagna dish is very full, place it on a baking sheet to catch any sauce or cheese that might bubble over.
• Bake the lasagna, uncovered, until the cheese is bubbly and the noodles are cooked through, about 30 minutes. For a golden-brown top, broil for 1 to 2 minutes.
• Let your lasagna cool for at least 10 minutes before serving.
Dude that looks sooo good