Lemon Ricotta Lasagna Recipe 425 Recipes

EASY LASAGNA RECIPE WITH RICOTTA

Steps:

• Preheat oven to 375 degrees.
• In a large glass bowl, combine ricotta cheese, beaten egg, 3 tablespoons Italian seasoning, and fresh parsley. Stir to combine.
• Spray a 13 x 9" glass baking dish with non-stick cooking spray. Add enough meat sauce to cover the bottom of the pan and then cover with 3 lasagna noodles. Top with an even layer of the ricotta cheese mixture, followed by a layer of shredded mozzarella and Gruyere cheese, using equal amounts of each. Finish with a layer of grated Parmesan and Asiago cheese, also in equal amounts.
• Repeat this process three more times: meat, noodles, ricotta mixture, shredded cheeses, and grated cheeses. Sprinkle the remaining Italian seasoning across the final layer.
• Loosely tent dish with aluminum foil and bake for 30 minutes. Remove foil and continue baking for another 20-25 minutes. Remove from oven and allow to rest for 20 minutes before serving.

LEMON-RICOTTA LASAGNA RECIPE

Steps:

• Puree tomatoes and juice in a food processor or food mill. Saute garlic briefly in olive oil, add tomatoes and salt, and simmer for 20 minutes. Meanwhile, make the ricotta filling: Add ricotta to food processor with lemon zest, lemon juice, 4 tablespoons grated Parmigiano-Reggiano , and 6-8 basil leaves. Process until smooth. To assemble: Spread a small amount of tomato sauce on the bottom of a 9x13 casserole dish. Add one layer of uncooked lasagna noodles. Spread half of the ricotta filling over the noodles, then 1/3 of the tomato sauce, then one half of the grated mozzarella. Repeat for another layer of noodles, cheese filling, 1/3 sauce, and cheese. Add a final layer of noodles and the remaining 1/3 tomato sauce. Arrange the fresh mozzarella rounds on the surface in a pleasing way, not overlapping. Sprinkle the remaining Parmigiano-Reggiano on the casserole. Place a basil leaf on top of each mozzarella round and let the dish sit for 30 minutes. Preheat the oven to 375 degrees. After the noodles have had time to absorb the tomato juices, bake for 40 minutes, until bubbly and beginning to brown. Let the lasagna rest for 5-10 minutes and serve.