1 lb. (16 oz.) dried lasagne noodles
1 Tbsp.kosher salt for the pasta cooking water
3 ½ cups Marinara Sauce * recipe follows
8 oz. mozzarella (sliced)
½ cup Parmigiano-Reggiano (grated)
1 cup ricotta cheese
Bring a large pot of water (4 to 5 quarts) to a boil. When it reaches a boil add the kosher salt and the pasta, return to a boil and prepare the lasagna noodles according to the package directions.
Place 1 cup of the marinara sauce into the baking dish. Top with a layer of lasagna noodles. Place ½ of the mozzarella slices over the noodles, and then sprinkle on ½ of the Parmigiano. Top this with ½ of the ricotta. Spread 1 cup of the marinara sauce over the ricotta. Place another layer of lasagna noodles over the sauce. Repeat the layering of the cheeses, and top this with 1 cup of sauce. Place remaining noodles over dish and spread the remaining ½ cup sauce over the noodles. Place in a preheated 350 degree oven for about 30 min. or until mixture is bubbling. Remove from oven and let stand 10 min. to set. Cut into squares to serve.
*Marinara Sauce - Sugo di pomodoro
¼ cup extra virgin olive oil
1 head of garlic peeled and finely minced
2 medium onions or 1 large onion peeled and chopped into a small dice
2 packages (8 oz.) button mushrooms (peeled* -optional), rinsed and the ends of the stems removed if they are dry looking
3 cans 1lb. 12 oz. each plum tomatoes (preferably San Marzano)
1 6 oz. tomato paste (optional if you want a little thicker sauce)
1 tsp. red pepper flakes
2 tsp. dried oregano
1 tsp. dried onion powder
1/3 cup rinsed and chopped parsley leaves
salt and freshly ground pepper to taste
1 tsp. sugar
** To peel mushrooms - use a paring knife to remove the outer skin and any impurities on the mushrooms.
Hope you and your family enjoy this classic Italian Lasagne