Lasagna

Our favorite lasagna is from a box.  

Ok, only kinda.  Our favorite lasagna recipe was once found on the BACK of a box of Barilla lasagna noodles, but they no longer print that specific recipe.  So the world is not deprived of the best lasagna recipe in the world, I'm sharing it here.

First, let me apologize for the not particularly good pictures in this post.  Our day has been disrupted by the death of our washer and dryer, and an unexpected trip to Lowes to buy new ones.  That meant supper was later than usual so the natural lighting wasn't great, and everyone was starving so I didn't let the lasagna rest long enough after it came out of the oven.  If you don't let it rest, it doesn't hold together as nicely.

But it still tastes just as good.

I don't buy the lasagna noodles that don't require cooking, so I can't vouch for what that would be like.  You could try it if you're feeling adventurous.  Crunchy noodles also wouldn't work in my oval casserole dish, so I just go the traditional route and boil them.  I find that draining some - not all - of the water from them when they're done makes it much easier to pull the noodles apart when you're ready to use them.

Growing up, my mom used cottage cheese in her lasagna.  This recipe calls for ricotta, which is similar.  It also calls for parmesan and gobs and gobs of mozarella.  

As you would expect, there is a lot of layering that happens with lasagna.

Pasta...

Cheese....

Sauce, repeat.  Then for good measure, a little more mozarella.

It bakes, then bakes some more, then turns into warm, cheesy, total comfort food.

Everyone around here likes it with garlic bread or garlic breadsticks.  I'll share the breadsticks later, 'cause they're good (if I do say so myself).  For now, I'll just share this with you.  And suggest you go with this version next time you're tempted to do lasagna from a box.

Lasagna
Once found on the back of the Barilla lasagna noodle boxes

Lasagna noodles
1 lb Italian sausage
2 jars Barilla Italian Baking Sauce
15 oz ricotta cheese
4 c. mozarella
1/2 c. parmesan
2 eggs

Preheat your oven to 400.  Boil the noodles as directed on the package.  Use plenty of oil and salt in the water, and when you drain the noodles don't drain all of the water out--it will help you separate the noodles without tearing them.

While the noodles are boiling, brown and crumble the sausage.  Remove from heat and add 1 full jar and half the other to the pan with the sausage.  Combine.

In a separate bowl, beat the two eggs.  Add the ricotta and parmesan, and 3.5 cups of mozarella.  Combine well.  

Spray or grease a casserole dish.  Spread 3/4 cup of the remaining baking sauce on the bottom of the dish.  Lay down as many lasagna noodles as needed to cover the bottom of the dish, slightly overlapping.  I use three noodles.  Layer half of the cheese mixture over the noodles, then half the sausage sauce mixture over that.  Repeat with another layer of noodles, cheese and sauce.  Top with the remaining sauce from the jar, and sprinkle with the remaining half cup of mozarella.  Cover the dish with foil and bake for 30 minutes.  Remove the foil and bake another 10 minutes.  Remove from the oven, and let settle for about 10 minutes.  Enjoy!