Here’s a new found favorite of mine and something to really make my little Italian Grandmother proud! The first time I made this was earlier this year because to be honest I was totally intimidated. But believe me, it’s way easier than you think and it doesn’t have to be perfect to taste amazing!
- Lasagna Noodles
- Ricotta Cheese
- Grated Mozzarella Cheese
- Pasta Sauce (Prego works fine)
- Dried Italian Herbs
- Garlic Powder
- Pepperoni (Optional)
In a big pot or broad, deep skillet, bring water to a boil, add about 1 ½ Tablespoons of EVOO. Add noodles, only boil noodles for 4-5 minutes and then turn off water.
In a deep baking dish lightly coat bottom with pasta sauce, lay first layer of noodles. I put a layer to fully covering the pan with the noodles all vertical and then covering the pan again with all the noddle horizontal (so technically it’s 2 layers of noodles).
Add a layer of mozzarella and the pepperoni. Make another layer of noodles, add a thick layer of ricotta, topped with a layer of mozzarella and add garlic powder and Italian herbs evenly over the top of the layer. Add another layer of noodles, then a thinner layer of ricotta, pepperoni and some mozzarella. Add your final layer of noodles, then just some smaller dollops of ricotta and a generous amount of mozzarella cheese, more garlic powder and Italian herbs. Cover with tin foil, put in oven at 350 degrees for 15 minutes. Remove tin foil, turn oven up to 400 and cook for another 10-15 minutes or until top it lightly browned.
If your pan is super stuffed, I would put a cookie sheet underneath it with a layer of tin-foil in between the cookie sheet and the lasagna pan so catch any potential spillage (and for easy clean up!).
Remove from oven and let rest for about 10-15 minutes.