These are the instructions for making a basic layered meat lasagna that I watched my Mom make and I really haven’t deviated from her method except for maybe at the end when I drizzle olive oil on top of the last mozzarella cheese layer just because I like the cheese to have moisture.
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| I put it in a disposable pan because we were going to Nannie’s house. |
To make this lasagna, you will need:
– a basic meat sauce
– cottage cheese (one container of 500g/16 oz. is plenty)
– shredded mozzarella cheese (about 3 cups, but I don’t measure, I just grate it and use it)
– parmesan cheese (enough to generous sprinkle on the three layers you assemble)
– nine uncooked lasagna noodles (I use oven-ready which means no need to boil first)
– large baking dish (at least 9×11, can be metal, glass, or disposable, etc.)
– aluminum foil (regular or non-stick, which I’ve never used)
Optional:
– Italian seasoning
– olive oil
Assemble as follows: (Photos of various steps are below instructions)
1. Spread a bit of sauce in the bottom of whatever dish you are using. (This is generally done to keep the noodle from baking onto the dish directly. If you forget, I don’t think it’s critical.)
2. Add first layer of 3 uncooked noodles.
3. Add sauce to lightly cover the noodles.
4. Spoon various amounts of cottage cheese and then using back of spoon, spread out the mixture.
5. Sprinkle shredded mozzarella cheese generously over the cottage cheese, sauce and noodle layer.
6. Sprinkle parmesan cheese lightly over the mozzarella cheese.
7. Add second layer of 3 uncooked noodles and then repeat Steps 3-6.
8. Add third layer of 3 uncooked noodles and then repeat Steps 3-6 for the final time.
9. Optional: sprinkle top layer with Italian seasoning and a light drizzle of olive oil.
10. Optional: some recipes using oven-ready noodles call for adding a drizzle of water over the assembled dish before baking. I generally do this and I would say no more than 1/4 cup of water carefully added to not disturb the layers is a good idea to keep the lasagna saucy at the end.
10. (Skip this step if using Non-stick foil.) Tear off piece of aluminum foil that is larger than the dish. Lay the shiny side down on counter. Drizzle olive oil lightly on it and spread it around in the middle with hand using plastic sandwich bag to cover hand. You do not want the oil to be dripping off when you pick it up off the counter so use oil very sparingly. This oil is to help prevent the foil from sticking too much to the cheese while baking.
12. Place oiled foil side over the top of the lasagna and then fold edges of foil around the dish to help seal in heat and steam while baking in oven. If using disposable pan, support dish underneath with wooden board as seen in the photo until you slide it into the hot oven.
13. Bake covered at 400° for about 40-45 minutes. Then remove foil completely and continue to bake for another 10-15 until cheese looks golden and meat sauce is thickened around noodles and not soupy.
14. Do not cut right away! Allow about 10 minutes for the hot dish to rest and the lasagna to thicken slightly. Then using a sharp knife, cut between the visible noodle lines length-wise. Then to create square-ish size pieces for serving, cut width-wise. Use a thin edged lifter (metal or silicon) to lift the serving piece onto the plate, scoop any saucy bits left in pan to add to serving.
15. You should be able to get enough servings for 6 people with plenty for seconds for most people depending on how large you cut the serving sizes.
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| Step 1: add bit of sauce to bottom of dish |
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| Step 2: first layer of uncooked noodles |
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| Step 3: spoon meat sauce over noodles |
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| Step 4: spoon amounts of cottage cheese over meat sauce. |
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| Step 4 continued: spread cottage cheese around with back of spoon |
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| Step 5: sprinkle mozzarella cheese over everything |
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| Step 6: sprinkle parmesan cheese to complete first layer |
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| Step 7-8: add second layer of noodles and toppings, then repeat with third layer |
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| Ready to add foil top if not using optional olive oil and Italian seasoning or adding water |
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| Step 9: Add Italian seasoning, drizzle of olive oil and up to 1/4 cup water poured carefully |
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| Step 10: oil the foil in the middle to reduce cheese sticking while baking |
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| Step 12: place foil on dish with the oil side down facing the cheese layer |
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| Step 12 continued: fold foil tightly around edges of dish before placing in oven |
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| Step 14: remove uncovered lasagna from oven and rest for about 10 minutes before cutting |
Final Notes:
These are the basic steps. You can modify this dish in any way you wish. There a million ways to make layered pasta dishes like this.
In general, in the past, I have used a glass baking dish. Mem-mem always used a large metal lasagna pan. I’ve never had one of those. I like dishes that can be used for a variety of cooking needs so I have always had a large glass dish on hand.
Lately I’ve been using these disposable pans to take to Nannie’s or church. They are flimsy and require support underneath the pan when filled. You can use whatever makes sense for you.
