Ingredients
1 jar (26 Oz. Jar) Pasta Sauce
1 cup Water
2 cups Shredded Mozzarella, Plus More To Top The Lasagna
1 whole Egg
1 Tablespoon Dried Parsley
1 dash Salt And Pepper
9 whole Uncooked Lasagna Noodles
Method
Sources
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Italian pasta organized by shape — which sauce belongs with which pasta
The definitive Italian cooking technique book in English
Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Salt-cured Sicilian capers — superior to brine-packed
Large balloon whisk — whip cream, eggs, sauces, incorporate air
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Italian pasta organized by shape — which sauce belongs with which pasta
The definitive Italian cooking technique book in English
Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Salt-cured Sicilian capers — superior to brine-packed
Large balloon whisk — whip cream, eggs, sauces, incorporate air
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after you brown your meat, add the sauce and water. in a separate bowl, mix your cheeses, the egg, parsley and salt and pepper. scoop out a cup of the sauce and cover the bottom of a 13x9 dish. lay down 3 noodles, top each with a heaping spoonful of the cheese mixture and spread it down. drizzle 1/4 cup of sauce (give or take a little). repeat this with the 6 remaining noodles, cheese and sauce mixture. cover that baby with a little more mozzarella and cover with tin foil. bake at 350 degrees for about an hour and voila! mmm. serve it with cheesy ciabatta garlic bread.