Getting ready to layer

The cheese mixture is in the bowl, uncooked lasagna in the box (new way of doing it, no need to boil the pasta before, it cooks in the casserole). Off-camera is the meat sauce, prepared yesterday.

Okay, as promised, here's the rest of the recipe.

First, grease the baking dish, I like to use olive oil, but you can use butter or the spray-on kind.

Add a layer of meat sauce, then the pasta, then the cheese mixture, sauce, pasta, cheese, pasta, sauce, and then sprinkle chopped mozzarella on top.

Place in oven pre-heated to 375 degrees, bake for 45 minutes, let cool for 15 minutes before serving. Or you can cook it a few hours before hand, let it settle in and then re-heat before serving. The latter approach is based on the observation that lasagna tastes better the day after. :-)

To make the cheese mixture, scramble 3 large eggs, add 32 oz of ricotta, 24 oz of diced (or grated) mozzarella, 16 oz of grated parmesan, 1 bunch of chopped parsely. It doesn't really matter how well chopped the mozzarella is, because it'll melt in the oven. I like to coarsely chop the parsely, so you get big bits of fresh taste in the middle of the a mouthful of lasagna. Everything else is so well-cooked, it's kind of nice to have one discernable really fresh bit.

Bake in oven pre-heated to 375 degrees for 45 minutes, let sit 15 minutes before serving. Another approach is to cook it a couple of hours before and then reheat , which is based on the observation that lasagna tastes better the next day. :-)

Next I'll post a picture of the lasagna baking in the oven.