Name: Lasagna a la Mom
Prep time: 30 min
Cook time: 20 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 cups low-fat ricotta cheese; 1/2 cup grated Parmesan cheese, plus a little more for the top; 1 egg, lightly beaten; 1/4 cup chopped fresh parsley; Salt and pepper, to taste; Dash of nutmeg; 2 tbsp butter, for the pan; 2 1/2 cups spaghetti sauce; 1/2 lb lasagna noodles, cooked according to package directions; 1/2 lb mozzarella cheese, grated

Pre-flight checklist

Before you start

Cook the lasagna noodles and lay them flat on a towel
Preheat the oven to 375°F
Butter a 13 x 9 x 2-inch baking pan

Flight plan

Method

Mix the ricotta and Parmesan with the egg and parsley, then season with salt, pepper and the nutmeg.
Dot the bottom of the buttered pan sparingly with a little of the tomato sauce.
Lay a layer of noodles over the bottom of the pan, overlapping them as little as possible.
Spread half of the ricotta mixture over the noodles, then a layer of tomato sauce, then a layer of mozzarella.
Repeat the layers, finishing with a layer of noodles, the remaining sauce and a sprinkle of Parmesan.
Bake for 20 minutes, or until hot and bubbling.
Take it out of the oven and let it settle for 10 minutes before slicing.

Notes & tips

Tight on time? Use uncooked noodles and add an extra cup of sauce to the bottom of the pan. The clipping says no one will ever know the difference.
Once it's assembled, the lasagna can be refrigerated or frozen before baking.
Spinach Lasagna: defrost and drain a 10-oz package of frozen spinach and spread it over the ricotta layers.
Turkey Sausage Lasagna: cook 1/2 lb ground turkey sausage and layer it on top of each ricotta layer.
The clipping calls for its own "Down-home Spaghetti Sauce", which isn't in the notebook. Our Spaghetti Sauce or Tomato Sauce works well.

Lasagna a la Mom

Before you start

Method

Notes & tips

More from the notebook

Grandma’s Sloppy Joes

Tanya Burr’s Triple Chocolate Cookies

Pizza Hot Dish