I suspect there are as many varieties of Lasagne as there are towns in Italy. I love Giada’s version with Bechamel Sauce and spinach, but was craving something a little simpler at the end of the work week, so we made this with our tried and true Bolognese Sauce. It was perfect comfort food with a salad and Kalamata Olive Bread (purchased at Vons).
Make one recipe of Bolognese Sauce.
While the sauce is simmering, put a pot of water on to boil and pre-heat the oven to 350 degrees.
In a medium bowl, whisk together:
2 cups Ricotta Cheese
1/2 cup Parmesan Cheese
1 teaspoon Italian Herb Mix
Boil 10 pieces of Lasagne pasta according to package directions (you will only need 9, but I always add an extra just in case!)
Ladle enough sauce into the bottom of a deep 9 x 13-inch baking pan just to cover it.
Place 3 pieces pasta lengthwise on top of the sauce.
Pour reserved Ricotta mixture on top of pasta and spread evenly.
Place 3 pieces pasta lengthwise on top of the Ricotta.
Place half of remaining Bolognese sauce over pasta.
Sprinkle 2 cups shredded Mozzarella over Sauce.
Place 3 pieces pasta lengthwise on top of the cheese.
Then spread remaining sauce evenly.
Sprinkle top with shredded Parmesan Cheese.
Bake for 30 minutes.
|A most unusual rose|