How To Make The Best Lasagna – Part II
We prepared a little bonus post this week to follow up on yesterday’s lasagna noodle post. Now you’ve got the whole recipe. Can’t wait to hear how it turns out!
Ingredients:
- 5 cups or so of your favorite homemade tomato sauce (meat sauce or simple tomato sauce both work)
- Lasagna noodles
- 2-3 cups of grated mozzarella cheese
- 1 medium sized raw zucchini, finely grated (this is not a traditional element but, in the interest of health, I like to incorporate vegetables where possible – and I think the zucchini adds a subtle, earthy flavor that compliments a meat sauce nicely, in particular; it adds some moisture, too)
- A generous handful of basil, hand chopped (if you hand chop your basil it is less likely to bruise)
- 3 tablespoons of Parmesan cheese
Directions:
Pre-heat oven to 375 degrees. Warm sauce on the stove.
Using a square pan, begin layering your ingredients in any way you prefer (use a smaller pan for a thicker, taller lasagna). Start with a layer of sauce on the bottom so the pasta does not stick to the pan.
Layer noodles, mozzarella cheese, a sprinkling of zucchini, and some bits of basil. Assume you will have 3-4 layers and spread out your ingredients accordingly. Salt and pepper each layer to taste, as well.
As a final layer, drizzle sauce, the remaining mozzarella cheese, Parmesan cheese, and remaining basil. Bake in the oven until the cheese is bubbling and the lasagna is warm throughout (broil for a few minutes at the end so the top layer of cheese is well-melted).
The homemade, al dente noodles, rich sauce, earthy zucchini, and salty cheeses are delightful. This is light and rustic – just as it is meant to be.
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