- 16 oz lasagna noodles
- 1/4 lb cheddar cheese
- 1/4 lb Fontina cheese
- 1/4 lb Jack cheese
- 1/4 lb mozzarella
- 1 Tbs + 2tsp EVOO
- 3 c favorite tomato sauce
Preheat oven to 425.
Cook the lasagna noodles in salted water, according to package directions. Don't boil too hard, and stir to keep them from sticking together.
While noodles are cooking, grate all cheeses, and mix them together.
When the noodles are al dente, place the pot under cold, running water. Keep stirring and draining to rinse the pasta well. When the water stays fairly clear, drain the noodles in a colander.
Return noodles to pot. Pour 1 T olive oil over the noodles and stir to coat.
Grease the inside of a deep 4x9 glass baking dish with 1 tsp olive oil.
Place a layer of noodles in the bottom of the pan. Cut them to fit so they lay fairly flat without much overlap. You might want to create a noodle as the standard size to cut.
Sprinklw with 1/2 c cheese evenly over the noodles.
Continue layering the noodles and cheese until you have 7 layers of noodles, ending with noodles on top. You should have enough noodles left over for one extra layer.
Coat the top layer with 1 tsp olive oil. Place 1 layer of "sacrificial" noodles on top to protect the top layer while cooking. Press lasagna gently but firmly into the pan.
Bake the lasagna for 30 min, until you see layers bubbling while cooking.
Remove from oven and let cool at room temp for 30 min. Discard sacrificial noodles.
Remeove the lasagna from dish by running knife around the inside of the edges and then turning upside down onto a large dish or cutting board.
Place lasagna on plate and pour sauce (heated) over the top and cut into slices. Serve with any extra sauce.