Lasagna (mom's)

To make 2 Lasagna's

2 throw away foil pans (washed) - 13x9x2.75
3 pounds - Dragone part skim ricotta
2 pounds - Barilla lasagna
2 packages - sliced Mozzarella
3 packages (12 oz) - Shredded mozzarella
Can of Parmesan/Romano cheese
Homemade sauce - 10 cups

* Pre-heat oven to 350 degrees
* Remove cover from Ricotta to let it get to room temperature.
* If spreading Ricotta is difficult, you can nuke it for 10-20 seconds to warm it up
* Can mix Ricotta and sauce to make it even easier to spread

Cook lasagna as directed on box. When done cooking, put cooked lasagna into a bowl of cold/cool water for a minute. Remove and drape over side of colander for a minute. Put paper towels on counter top, and layer cooked lasagna on paper towels.


- put a layer sauce
- layer of lasagna (3)
- layer of sauce
- layer of shredded mozzarella
- sprinkle parmesan/romano cheese
- layer of lasagna (3)
- Layer of ricotta (.75 pound)
- Layer of sauce
- layer of lasagna (3)
- layer of sauce
- layer of shredded mozzarella
- sprinkle parmesan/romano cheese
- layer of lasagna (3)
- Layer of ricotta (.75 pound)
- Layer of sauce
- layer of lasagna (3)
- layer of sauce
- layer of shredded mozzarella
- sprinkle parmesan/romano cheese
- layer of lasagna (3)
** NO RICOTTA THIS LEVEL **
- Layer of sauce

Cover with one layer of foil. Cook in over for 30 minutes. Take out of oven, cool, and put in refrigerator or freezer. On day of eating, remove from refrigerator or freezer and allow to get close to room temperature. Cook, covered, at 350 for 20-40 minutes. Once it is hot and steaming, remove foil, cover top with sliced Mozzarella. Put back in oven. You can put on broil but you MUST watch it closely as the cheese will burn easily. Remove from oven once cheese is melted.