Three Cheese Lasagna

by - August 03, 2018

I happened to make this for dinner the other night and decided to turn it into a post! Every now and then I get a hankering for lasagna and I just have to make it - it's not the same from the store or a restaurant. It's actually pretty easy; I think it seems more labor-intensive than it really is. It's sooooo good too! I detailed all the instructions below :)

- 1 box lasagna noodles
- 1-2 jars of tomato sauce
- Ricotta cheese
- Shredded Mozzarella cheese
- Grated Parmesan cheese
- ~1/2 cup fresh parsley (use less for dried)
- olive oil (forgot to include it in the picture)

Just a couple of sidenotes: I used the "3 Cheese" sauce from Trader Joe's this time around, but I also love their Vodka sauce for this dish. I wrote 1-2 jars because I find that you need to add a LOT of sauce to prevent dryness. Also, the parsley isn't necessary, and you can add as much or as little as you like. I didn't mention measurements for the cheeses because those don't really matter - you can add as much as you want. For reference, I used about 12 oz of Mozzarella, 16 oz of Ricotta, and 5 oz of Parmesan.

Step 1: Preparation
- Start out by bringing a large pot of water to a rollicking boil. Add about a handful of salt to the water - gotta flavor that pasta!
- While you're waiting for the water to boil, chop the parsley and mix it in with the ricotta. If using dried parsley, just sprinkle in into the ricotta and mix well.

- Cover the bottom of the pan with a light layer of sauce, just enough to keep the bottom moist.

Step 2: Drain Pasta

- Once the noodles are tender, but not too soft, drain them. Once drained, try to work quickly as the noodles stick together and may tear. I usually drizzle some olive oil over the sheets to prevent sticking, and separating them really helps keep their shape.

Step 3: Layer, Layer, Layer!

- Add some sheets of lasagna noodles over the bottom layer of sauce. Line them up semi-equally to fit the pan.

- Next, spread the ricotta + parsley mixture over the pasta

- Pour some sauce, rather generously, over the ricotta + parsley mix. In the next photo, I actually added the sauce before the cheeses. Doesn't really matter in the end - you can layer it however you want!

- Add the mozzarella and parmesan over the top

- repeat until dish is full or you run out of pasta!

Step 4: Finishing Touches
- Sprinkle more parsley over the top for color
- Drizzle cheese with olive oil to help it turn golden brown in the oven

- Bake at 375 degrees for ~45 mins
- Enjoy!!!

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