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Lasagna — Family Pan

A full pan, built on the same sauce. Comes unbaked — tonight or the freezer.

Makes

A 9×13 pan, feeds four generously

Hands on

50 min

All in

1 h 50

Oven

190 °C (375 °F)

What you need

• 4 cups (1 L)meat sauce — the spaghetti sauce recipe
• 12lasagna noodles
• 2 cups (500 ml)ricotta
• 2½ cups (625 ml)mozzarella, shredded
• 1egg
• ½ tsp (2 ml)salt

How it goes

1. 1

   Beat the egg into the ricotta with the salt. The egg is what stops the ricotta layer sliding out when you cut it.

2. 2

   Cook the noodles two minutes short of the box, or use no-boil and add an extra cup of sauce.

3. 3

   Sauce on the bottom first — always. Then noodles, ricotta, mozzarella, sauce. Repeat twice more, finishing with sauce and a heavy layer of mozzarella.

4. 4

   To bake now: cover with foil, 190 °C (375 °F) for 35 minutes, then uncovered 15 more until the top is browned and bubbling.

5. 5

   To freeze: assemble it raw, foil on, straight to the freezer. Bake from frozen, covered, 90 minutes, then uncovered 20.

6. 6

   Rest 20 minutes before cutting. This is not optional and it is the reason most homemade lasagna arrives on the plate as soup.

A couple of things

• Sauce on the bottom is the one rule nobody can skip. Dry noodles against the pan weld themselves to it.
• Assembled raw it keeps three months in the freezer and comes out better than it went in.

Contains : wheat, milk, eggs