Eggplant Lasagna (version XIII)

2-24 ounce jars of marinara sauce
2 pounds ricotta cheese combined with 2 egg yolks
1 pound cooked lasagna noodles
2 cups grated fresh mozzarella cheese
1 cup freshly grated Pecorino Romano Cheese
1 pound fresh mozzarella cheese, sliced

Ladle a thin layer of sauce into a (12x18x2) Lasagna Pan. Cover with noodles. Add another layer of sauce. Spread a thin, smooth layer of ricotta over the sauce. Sprinkle with grated mozzarella and Pecorino Romano cheese. Continue adding layers of pasta, sauce and cheese, alternating the pasta in opposite directions for each layer. Finish with a layer of sauce. Top with sliced mozzarella and sprinkle with Pecorino Romano.

Bake in a preheated 350 degrees F. oven for about 45 minutes or until cheese topping has melted and lasagna is bubbling. Remove from oven and allow to rest for 15 minutes before cutting into squares and serving. Serve with remaining sauce.


Comments:

Where's the Eggplant???
Anonymous, Location not stated.

Let me guess....take out the noodles and substitute slices of eggplant or zucchini. Breaded & fried or baked or salted and baked in the lasagna a little longer. Yup... sounds good.
Shylok Homes, atlantic city


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