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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Best Homemade Lasagna - Pt 2   
    Categories: Beef, Vegetables, Sauces, Cheese. pas   
         Yield: 8 servings   
       
              DIRECTIONS CONTINUE   
       
     By now the water you started heating in step one should   
     be boiling. Add the dry lasagna noodles and cook them to   
     al dente, per package directions. NOTE: Noodles may be   
     cooked in advance.   
        
     Stir often to prevent from sticking. Make sure that the   
     water stays at a full boil during the entire cooking to   
     prevent the noodles from sticking.   
        
     When ready, drain in a colander and rinse with cool   
     water, gently separating any noodles that may be   
     sticking together. Spread a little olive oil on a large   
     rimmed baking sheet, and lay out the cooked noodles on   
     this sheet, turning them over so that they get coated   
     with a little of the olive oil. This will prevent them   
     from sticking together.   
        
     Set the oven @ 375ºF/190ºC.   
        
     In a 9" X 13" casserole or lasagna dish, ladle a cup of   
     sauce and spread it over the bottom of the dish. Arrange   
     one layer of lasagna noodles lengthwise (about 3 long   
     noodles, the edges may overlap, depending on your pan)   
     over the sauce. Ladle a third of the remaining sauce   
     over the noodles.   
        
     Sprinkle a layer of a third of the grated mozzarella on   
     top of the lasagna sauce. Add half of the ricotta   
     cheese, by placing cheese dollops every couple of   
     inches. Sprinkle half the grated parmesan cheese evenly   
     over the top of the ricotta cheese.   
        
     Apply the second layer of noodles and top it with half   
     of the remaining sauce. Add half of the remaining   
     mozzarella, the remaining ricotta cheese, and another   
     the remaining Parmesan. Finish with another layer of   
     noodles. Spread the remaining sauce over the top layer   
     of noodles and sprinkle with the remaining mozzarella   
     cheese.   
        
     Cover the lasagna pan with aluminum foil, tented   
     slightly so it doesn't touch the noodles or sauce). Bake   
     for 45 minutes. Uncover in the last 10 minutes if you'd   
     like more of a crusty top or edges.   
        
     Allow the lasagna to cool for at least 15 before   
     serving. Leftovers will keep for about 5 days. You can   
     reheat it in a conventional oven or microwave. Leave the   
     aluminum tent on for storage. (Try to keep the aluminum   
     foil from touching the sauce.)   
        
     Yield: 8 servings   
        
     Recipe by: Elise Bauer   
        
     RECIPE FROM: http://www.simplyrecipes.com   
        
     Uncle Dirty Dave's Archives   
        
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