This lasagna will really sing if you use homemade or fresh lasagna noodles. A simple stack of pasta leaves, fresh tomato sauce, and a bit of cheese – layered and layered and layered to perfection. Serve with fresh basil leaves and a simple green salad and your work is done.
You can assemble the lasagna for baking up to a day ahead, simply cover and chill until redy to bake.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Yield: 4 to 6 servings
- 1 lb. very thin fresh pasta leaves/lasagna sheets (preferably homemade and rolled as thin as possible)
- 3 cups tomato sauce (I like to use this Fresh Tomato Sauce in mine)
- 8 oz. fresh mozzarella
- 4 oz. Parmesan, freshly grated
- Preheat oven to 375°F. Bring a large pot of water to a boil, salt it well, and cook the pasta in batches of just a sheet or two for about 30 seconds each. Lift the cooked sheets out and dip them in a bowl of ice water to stop the cooking, lift out and spread to dry on clean towels. Repeat with remaining pasta.
- When you're done cooking the pasta, spread about 1/3 cup of the sauce in a 8x11 or 9x13 pan. Lay a scant layer of pasta, top with about another 1/3 cup of sauce, layer on another scant layer of pasta, arrange half the mozzarella - pulled into strips – on the pasta and top with another layer of pasta. Keep layering as follows: sauce, pasta, about half the Parmesan, pasta, sauce, pasta, remaining mozzarella, pasta, sauce and remaining Parmesan.
- Cover and bake until heated completely through, about 35 minutes. Uncover and bake until bubbling and browning on the edges, about 15 more minutes.
- Let sit 10 minutes before cutting and serving.