Lasagna

Lasagna is my family's version of comfort food.  It's always popular at celebrations like weddings and birthday parties, and it warms the soul on a cold rainy day (like today in NC).  It's also great the next morning cold!

This is a great dish to prepare ahead of time and freeze for a future event.

Serves 6 to 8
2 1/2 quarts red sauce (see my recipe for red sauce)
2 lb whole milk ricotta cheese
3 eggs
1/4 cup chopped parsley
1/2 cup grated parmigiano-reggiano (parmesan) cheese
12 oz shredded mozzarella cheese
1 lb lasagna noodles (no boil is fine, or boil your own)

Combine the ricotta cheese, eggs, parsley, and parmigiano in a mixing bowl. salt and pepper to taste!

Spread a thin layer of red sauce on the bottom of greased 13x9" pan.  Place the first layer of pasta on top of the sauce.  Continue with a layer of the ricotta cheese mixture (I like to spoon six golf-ball size dollups evenly across the pan rather than spreading it).  Add mozzarella cheese, and finish the layer with more sauce.

Repeat the layer process until you near the top of the pan.  For the final layer, place noodles first, then sauce and finally mozzarella and parmegiano to finish. (do not use the ricotta cheese mix).  Bake at 375 degrees for 40 minutes or until baked through with a bubbly top.