Not Your Mama's Lasagna

Often overlooked, unappreciated and unloved, that's the tragic life of the average lasagna. It's the untouched red mass in the back of the pot luck, the left overs you cover with salad at grandma's house. This could all have been avoided if one would just ensure the basics are covered when making a lasagna. Now you're wondering what these basics would be aren't you?
Well they're quite simple and there's only two:
1.) Have a good sauce (got one Here)
2.) Don't be a cheese nazi.

With those guiding principles in mind join me in the quest for the pinnacle of savory perfection that is rightfully lasagna's.

Yield: One 9x13 baking dish, or one dutch oven (my preference).

Ingredients:

• 1 lb Mozzarella
• (3) 15oz Ricotta Cheese
• 4 oz Parmesan Cheese
• 4 oz Asiago Cheese
• 2 Eggs
• 3 tbsp Dried Parsley
• 12 Lasagna Noodles (for 9x13), 14 for Dutch Oven
• 6 Cups Red Sauce (for 9x13), 8 Cups for Dutch Oven (Red Sauce Recipe Here) USE CHILLED SAUCE!!!!

Recipe:

Shred together the mozzarella, asiago, and parmesan cheeses. Mix together the eggs, ricotta cheese, and parsley. Allow the noodles to soak in warm water for 15min.



Add 2 cups sauce to your dutch oven (3 if a 9x13 baking dish).

Next add 4 noodles (6 if a 9x13 dish).

Spread 2 cups ricotta cheese on top.

Add 2 cups shredded cheese (3 if a 9x13 dish).

Layer the remaining ingredients depending on your baking method from the chart below.

		Dutch Oven	9x13 Baking Dish
Layer 1	Sauce	2	3
	Noodles	4	6
	Ricotta Cheese	2	2
	Shredded Cheese	2	3
Layer 2	Sauce	3	3
	Noodles	5	6
	Ricotta Cheese	2	2
	Shredded Cheese	2	3
Layer 3	Sauce	3
	Noodles	5
	Ricotta Cheese	Remaining
	Shredded Cheese	Remaining

Place in the oven at 375F for 25min covered with the lid or foil. Remove cover and bake for another 25min.

To really brown that cheese up turn on the broiler for 5min for that irresistible appearance.

Let it rest for 10-15min before serving. Hmm now that's so good you'll refuse to take it to a pot luck or share with family for that matter.