- 8
- 30 mins
- 32 mins
Ingredients
- Sunday Gravy with tiny meatballs
- 10-12 strips lasagna
- salt
- 2 lbs ricota
- 1 lb fresh mozzarella, thinly sliced
- 1.25 cups grated parmesan cheese
Preparation
Step 1
Use sausage and meatballs from Sunday Gravy. Don't use pork and veal.
Boil 4 quarts water in a large pot. Add salt. Cook lasagne a few pieces at a time, until al dente. Scoop pasta out of water and place in a bowl of cold water. When cool, lay out flat on clean towels. Continue cooking all lasagne in the same way.
Preheat oven to 350.
Spread a layer of sauce in a 9 by 13 inch pan. Make a layer of pasta, overlapping pieces slightly. Spread 1/4 ricotta on top of pasta, then add 1/4 of meatballs and sausage, and 1/4 mozzarella. Add 1 cup more sauce and sprinkle with 1/4 cup grated parmesan.
Repeat three more times. Make a final layer of pasta, sauce and grated cheese. Bake 1 hour until top is browned and sauce is bubbling. Cover with foil if too brown too soon.
Let sit 15 minutes after removing from oven. Cut into squares and serve.