Lasagna for Linda

Lasagna is a favorite dish at The Frog & PenguINN, especially when friends join Grenville and myself for dinner. It might look complicated to prepare, but it's really not that hard to do. Once the prep is done and it's cooked, we have time to socialize with friends. It's always best to let it "set up" after baking.

Our friend, Linda, from the local "Y" asked about the recipe after another friend, Mary, told her she had enjoyed it for dinner here this week. 

You can either make your own pasta sauce by sautéing chopped onion and garlic in olive oil, adding 2-3 cans of crushed tomatoes, and seasoning with dried basil, oregano, marjoram, salt and pepper. Bring to a boil, lower heat and cook for a couple of hours on low. No time, no problem, just open and heat up jarred tomato sauce (we prefer Classico or Bertolli brands).

Use enough lasagna noodles for 3 layers. For a large deep 9x12 Pyrex glass baking dish, you'll need an entire package. 

• 1 32-oz. container of Ricotta cheese (for a large dish)
• 1 pkge shredded Mozzarella cheese or Italian cheese mix OR buy in Mozzarella chunk and cut/shred it (packaged is easier)
• 1 egg
• 1 TBSP dried parsley
• Parmesan-Romano grated cheese (Asiago too if you find a 3-cheese mix)

1. Cook lasagna noodles according to package directions. Preheat oven to 350 degrees.
2. Mix together ricotta cheese, egg, parsley and grated cheese and set aside.
3. Cover bottom of baking dish with tomato sauce, add a layer of lasagna noodles, spread a layer or the prepared Ricotta mix, sprinkle Mozzarella cheese on top, add some tomato sauce. 
4. Repeat with another layer. Cover top layer with lasagna noodles (no Ricotta), sauce and lots of Mozzarella cheese, depending on how "cheesy" you like it. 
5. Cover with aluminum foil and bake for 45 minutes until bubbly. Remove and let it  cool and set for easier cutting. You can heat some extra sauce to spoon on sliced pieces when serving.

Serve solo or with a side order of meatballs, salad, and/or fresh-baked bread (Grenville's speciality).

Leftovers are especially good later in the week!