Preparation time: 30 minutes
Cooking time: 1 hour
The addition of rosée sauce to the traditional Neapolitan sauce softens the taste of this Italian-style recipe, whose popularity just keeps on growing. Add a generous amount of ricotta and you get the softest and most delectable lasagna in town!
1 pinch parsley
1 pinch Italian spices Lasagna
8 to 14 lasagna
275 ml (1 1/2 cups) ricotta
500 ml (2 cups) grated mozzarella Preparation
In a kettle, mix all ingredients for the sauce and simmer over medium-low heat for 10 minutes. Stir from time to time.
Preheat oven to 350° F.
In a square or rectangle lasagna dish, place a layer of sauce, then 2 or 3 pasta, depending on the dish (cutting away excess for touch-ups).
Cover pasta with a layer of ricotta cheese, and add a layer of sauce.
Place a row of pasta on the sauce, and repeat the previous step.
Finish with the remaining lasagna pasta and sauce. Top with grated mozzarella.
Bake 35 to 40 minutes in the oven at 350° F. You can finish with the broiler to brown.
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