This dish, from my childhood had a “secret” ingredient, I can no longer find…piazza tomasso meat sauce, but I still usually use a jarred sauce from the grocery store. Pick your favorite and then there’s little work left to do.
Hands on time: 20 minutes
Baking time: 60 minutes
Serves 8 (ingredients are for 14″x7″ oven-proof deep dish pan)
ingredients
directions
Boil the pasta until al dente (about 8 minutes) in lots of salted water. Another option is to use ready to cook lasagna – just lay them in the pan and use a little more sauce.
Prepare lasagna in a 14”x8” ovenproof dish as follows:
thin layer of sauce
layer of noodles to cover the pan side by side. Cut noodles to fit the remaining spaces.
Layer of sauce – ¾ cup
layer of pepperoni or spinach*
layer of ricotta or cottage cheese
layer of noodles
layer of sauce
layer of grated mozzarella
layer of noodles
layer of sauce
Bake, covered, for 40 minutes at 350° f/180°c or until bubbly.
Add sliced mozzarella cheese, cut in triangles and slightly overlapped. Sprinkle with parmesan and continue to bake uncovered until the cheese has melted (about 10 minutes or so).