Homemade Lasagna is a pan of lovin'. It's rich, warm, comforting and cheesy! Ooey Gooey Cheese is a win any day in our house.
Filling and Topping
- 16 ounce ricotta cheese
- 1 large egg
- 4 cups mozzarella cheese shredded
- 2 cups Italian cheese blend shredded
- ½ cup heavy cream optional
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 ½ packages no boil lasagna noodles
Make Homemade Meat Sauce or use your favorite jarred sauce. When making a jarred sauce I use a 48 ounce and two 24 ounce jars with ground beef and pork.
In a bowl mix together ricotta cheese, egg, cream, salt & pepper for filling.
Mix together in a bowl 1 cup of mozzarella and 2 cups of the Italian cheese blend.
Layer a thin layer of sauce on the bottom of a 9 X 13 deep dish (a 10 X 12 dish was used in picture). Then line a layer of no bake noodles, spread on the filling and sprinkle on ⅓ of the cheese. Next a layer of sauce. Repeat for three layers. Cover with foil and bake for 25 minutes at 350°.
Remove foil and sprinkle on remaining 3 cups of mozzarella cheese.
Return to the oven and bake another 20 minutes or until cheese is melted and golden.
Remove from oven and let set for 10 to 15 minutes.
If you plan to make the meat sauce in the same day. Plan for a longer cook time. See Meat Sauce Directions.
Tip: Often I start the meat sauce in the crock pot in the morning and put together the Lasagna at the end of the day.
Serving: 11 serving | Calories: 287kcal | Carbohydrates: 6g | Protein: 18g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Cholesterol: 86mg | Sodium: 480mg | Sugar: 2g