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Title: Best Homemade Lasagna - Pt 2
Categories: Beef, Vegetables, Sauces, Cheese. pas
Yield: 8 servings

DIRECTIONS CONTINUE

By now the water you started heating in step one should
be boiling. Add the dry lasagna noodles and cook them to
al dente, per package directions. NOTE: Noodles may be
cooked in advance.

Stir often to prevent from sticking. Make sure that the
water stays at a full boil during the entire cooking to
prevent the noodles from sticking.

When ready, drain in a colander and rinse with cool
water, gently separating any noodles that may be
sticking together. Spread a little olive oil on a large
rimmed baking sheet, and lay out the cooked noodles on
this sheet, turning them over so that they get coated
with a little of the olive oil. This will prevent them
from sticking together.

Set the oven @ 375ºF/190ºC.

In a 9" X 13" casserole or lasagna dish, ladle a cup of
sauce and spread it over the bottom of the dish. Arrange
one layer of lasagna noodles lengthwise (about 3 long
noodles, the edges may overlap, depending on your pan)
over the sauce. Ladle a third of the remaining sauce
over the noodles.

Sprinkle a layer of a third of the grated mozzarella on
top of the lasagna sauce. Add half of the ricotta
cheese, by placing cheese dollops every couple of
inches. Sprinkle half the grated parmesan cheese evenly
over the top of the ricotta cheese.

Apply the second layer of noodles and top it with half
of the remaining sauce. Add half of the remaining
mozzarella, the remaining ricotta cheese, and another
the remaining Parmesan. Finish with another layer of
noodles. Spread the remaining sauce over the top layer
of noodles and sprinkle with the remaining mozzarella
cheese.

Cover the lasagna pan with aluminum foil, tented
slightly so it doesn't touch the noodles or sauce). Bake
for 45 minutes. Uncover in the last 10 minutes if you'd
like more of a crusty top or edges.

Allow the lasagna to cool for at least 15 before
serving. Leftovers will keep for about 5 days. You can
reheat it in a conventional oven or microwave. Leave the
aluminum tent on for storage. (Try to keep the aluminum
foil from touching the sauce.)

Yield: 8 servings

Recipe by: Elise Bauer

RECIPE FROM: http://www.simplyrecipes.com

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