Another Mamma Mac feature coming at yah! On Easter I made lasagna and let me tell you, it came out so great. Husband and I were drooling over it and ate it for the rest of the week. I posted a picture on Instagram and a few people messaged me asking for the recipe. To be honest I didn’t really follow a recipe. You see, I’ve watched my mom make lasagna a million times so when I began to make it for Easter, it was like second nature. But I was happy to put it down on paper (or screen) for any of you who are trying to make it yourself. I present… Mamma Mac’s Lasagna Recipe:
What you will need for Mamma Mac’s Lasagna Recipe:
Salt & Pepper
Cooking your noodles:
When cooking your noodles, you will want to cook them until al dente, which means pasta being cooked until firm to the bite. The reason you want to under cook your pasta is because once you assemble your lasagna, you’re going to put it in the oven and the pasta will continue to cook.
When removing your noodles from the pot of water, you are going to want them to be dry of excess water before assembling or your lasagna will be watery. My trick for this is spraying a wire wrack (like a cookie wrack) with Pam spray and laying your noodles on that so they can dry but won’t stick to the wrack. Put a cookie sheet under the wrack so the excess water drips off without making a mess.
Seasoning your Ricotta:
My mom has always seasoned her ricotta with an egg, grated Parmesan, garlic powder, salt, pepper and I had a bunch of fresh herbs on hand so I threw in some chopped basil and parsley.
Assembling your Lasagna:
First make sure your pan is large enough for your lasagna noodles. You’re going to put a layer of sauce at the bottom of the pan first and then continue on with noodle, ricotta, mozzarella, sauce, repeat until you don’t have any more noodles. One your on your last 3 noodles, instead of adding ricotta on top, add a good amount of sauce and then mozzarella.Print
This Lasagna Recipe is the recipe I watched my mom make growing up. I watched her do it so many times that this passed Easter when I went to make it myself, I didn’t even need a recipe. It came so naturally! Now I’m showing you how to do it!
1L Pasta Sauce
1 Box of Lasagna Noodles
1 Bag of Shredded Mozzarella
3 Basil leaves
1 Tbsp Parsley
Salt & Pepper to taste
1 Tbsp Garlic Powder
1/4C Grated Parmesan
- If you don’t have sauce on hand, cook your sauce. If you’re using a jar, that’s fine too!
- Pre-heat your oven to 350.
- Boil your water in a LARGE pot.
- Salt your water and add your pasta noodles.
- Cook your noodles until Al Dente (there should be directions on the box as well).
- While your noodles are cooking, in a large bowl combine your ricotta, egg, parmesan, salt, pepper, garlic powder, basil and parsley. Set aside.
- Remove your noodles and lay on a wire wrack coated in Pam spray (shown in above picture). Let dry.
- Coat the bottom of your dish with sauce, add a layer of noodles, a layer of ricotta, a layer of mozzarella, a layer of sauce, repeat until you have no more noodled left.
- When you’re on your last set of noodles, instead of topping with ricotta, top with sauce and then layer the top with mozzarella.
- Cover in foil and bake for 30 minutes.
- Remove, uncover and bake for another 10-15 minutes until your cheese on top is fully melted.
- Remove from the oven and let sit for 10 minutes before cutting into it or removing your first piece will be MESSY!
- Lasagna is always better the next day so you can also make this ahead of time.
- Prep Time: 20 minutes
- Cook Time: 40-55 minutes
If you’re looking for other dinner recipes, check these out: