Rachel's Lasagna

Updated at: Thu, 17 Aug 2023 04:00:16 GMT

Step 1

If you're adding vegetables, cook them first and set them aside to cool. I have enjoyed: -- 10-16 oz of chopped spinach, cooked and drained. -- diced mushrooms, cooked and drained. -- steamed carrots and/or broccoli - cut into relatively small pieces. -- squash (green or yellow), cut in circles, sautee, drain.

Step 2

Combine the ricotta, the eggs, and the seasonings. Mix well.

Step 3

In your baking pan, make the following layers: 1. A little sauce. 2. A row of noodles. 3. About half the ricotta mixture. Dollop and then spread as best you can (As she says in the cookbook: "This is not a neat or precise process!") 3.5 Vegetables if you're using them - about half 4. A layer of the cheeses (about 1/3) repeat the process again - sauce, noodles, ricotta, vegetables, sauce again, noodles, and sauce to top it off (whatever's left in the jar). Save about 1/4-1/2 cup of cheese.

Step 4

Cover with foil. (If you are using an aluminum pan, you'll need a layer of parchment paper first, then the foil cover. I don't know why.)

Step 5

Bake at 350 F for an hour. Then remove the cover. Sprinkle the reserved cheese on top. Raise the temperature in the oven to 375 and cook for about another 10-20 minutes.

Step 6

*If you want to freeze this, you can freeze before baking at all - then just put the frozen pan directly in the cold oven, turn the oven on and start the timer when the oven reaches temperature. You may need a 10-15 additional minutes, but not much more. **Another option - which I like - is to cook the lasagne the first half of the time, then let it cool and then freeze it. This is good for giving it to others as it really only needs the second part of the cooking time + thawing time. I usually tell people to cook it (from a cold oven) for about 30-45 minutes.

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