Cheese Lasagna

There is nothing more comforting than dinner baked in a casserole dish.  Somehow they always provide simple and humble meals.  Even serving from a baking dish reminds me of family.  This recipe is also comforting and uncomplicated.  With just a few simple ingredients, it is important to choose ingredients that you really enjoy.

David and I are always trying new pasta sauces, and after years of experimenting we have chosen a favorite.  (Of course, this doesn't keep us from trying others.)  Sacla's arrabbiata is our go to tomato sauce.  It is perfectly spicy and has the most delicious whole cherry tomatoes through out the sauce.  For this recipe I mixed in an equal amount of their marinara to add a bit of that traditional sweetness.

 

Cheese Lasagna

15 oz whole-milk ricotta cheese

1 large egg
1 pound fresh mozzarella

1 cup Parmesan cheese, freshly grated

4 cups tomato sauce

1 lb of baby bellas, coarsely chopped

1 T butter

1 T olive oil

6-8 whole wheat lasagna noodles 

salt and pepper, to taste

Preheat oven to 375 degrees. Combine ricotta, egg, salt and pepper in a medium bowl. Coarsely grate 1/4 of the mozzarella, and stir into ricotta mixture. Slice the remaining mozzarella into 1/4 inch slices, and reserve for assembly. 

Saute the mushrooms with a butter and olive oil until tender.  Mix with tomato sauce {or sauces}.

Spread 1/2 cup marinara in a 9-by-13-inch baking dish. Place a layer of noodles over marinara. Spread 1/2 of the ricotta mixture over noodles, and sprinkle with 1/2 of the Parmesan.  Then spread 1/2 of the remaining marinara and place 1/3 of the remain mozzarella slices.  Repeat layering, ending with mozzarella. 

Bake until cheese is golden brown and sauce is bubbling, about 45 minutes. Let stand for 10 minutes before slicing and serving.

Serves 8