Lasagna
This dish is easy to put together and almost always a crowd-pleaser. We use besciamela along with marinara sauce for the filling, no ricotta. I use a little mozzarella in the layers, although my husband only uses parmesan, so you can modify to your liking.
Ingredients
- 16 oz lasagna dried
- 2 cups marinara sauce
- ½ cup besciamela sauce
- 3 cups mozzarella cheese shredded
- 1/4 cup Parmesan cheese grated
Instructions
- Cook the lasagna according to instructions. Drain and rinse so the pasta does not stick together.
- Preheat oven to 350 degrees.
- Mix the two sauces together in a small bowl.
- Add a thin layer of marinara sauce to the bottom of a 9 x 13 pan. Then place a layer of lasagna on the bottom. Cover the lasagna with 1/4 of the sauce mixture, then sprinkle lightly with some mozzarella cheese. Repeat these layers three more times so there are four layers of pasta.
- Sprinkle a heavier layer of mozzarella on top, then lightly dust with Parmesan.
- Place pan in heated oven and cook for 20-25 minutes, just until the sauce bubbles a bit. If the top is not browned, you can turn on the broiler for a 30-60 seconds or so to brown the cheese. Remove from the oven and let stand for 10 minutes to set.
Nutrition
Serving: 1gCalories: 363kcalCarbohydrates: 47gProtein: 19gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 607mgPotassium: 343mgFiber: 3gSugar: 4gVitamin A: 574IUVitamin C: 4mgCalcium: 270mgIron: 2mg
Tried this recipe?Let us know how it was!