Nothing better than a fresh cheesy lasagna for a weeknight dinner.
And it’s easier than you think. With just the right ingredients, you can have a masterpiece!
Sauce:
400 ml tomato sauce
1 cup heavy cream
1 cup ricotta cheese
1 tsp died oregano
1 tsp dried garlic powder
1 tsp salt
Lasagna:
500 g lasagna, parboiled
2 lb shredded mozzarella
2-3 tbsp butter
DIRECTIONS:
Start by preheating your oven to 350 F. Parboil your lasagna for just a few minutes, so they are easy to handle but not fully cooked through.
In a mixing bowl, combine all sauce ingredients and whisk until creamy.
Using a 9x13 dish, start layering. Start with sauce. Then pasta, sauce, cheese and repeat. I like to skip a layer of cheese and no add it to every single layer.
If you have leftover sauce, pour it on the sides. Finish by topping your lasagna with slivers of butter throughout.
Cover tightly with foil. Bake for 1 hour. Uncover and broil for about 5 minutes, or until the top crisps just how you like it.
For full video, click here.
Enjoy,
Guila
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