Easy Homemade Lasagna Recipe

Assemble the lasagna:

1. In a 9×13-inch casserole or lasagna dish, ladle a cup of sauce and spread it over the bottom of the dish. Arrange one layer of lasagna noodles lengthwise (about 3 long noodles, the edges may overlap, depending on your pan) over the sauce. Ladle a third of the remaining sauce over the noodles.
2. Sprinkle a layer of a third of the grated mozzarella on top of the lasagna sauce. Add half of the ricotta cheese, by placing cheese dollops every couple of inches. Sprinkle half the grated parmesan cheese evenly over the top of the ricotta cheese.
3. Apply the second layer of noodles and top it with half of the remaining sauce. Add half of the remaining mozzarella, the remaining ricotta cheese, and another the remaining Parmesan.
4. Finish with another layer of noodles. Spread the remaining sauce over the top layer of noodles and sprinkle with the remaining mozzarella cheese

Bake:

• Cover the lasagna pan with aluminum foil, tented slightly so it doesn’t touch the noodles or sauce). Bake at 375°F for 45 minutes. Uncover in the last 10 minutes if you’d like more of a crusty top or edges.

Cool and serve:

• Allow the lasagna to cool for at least 15 before serving. Leftovers will keep for about 5 days. You can reheat it in a conventional oven or microwave. Leave the aluminum tent on for storage. (Try to keep the aluminum foil from touching the sauce.)