I called my mom the other day, to ask her how to make a lasagna for Easter, and she said, “Oh, Jennie, you know I don’t work from recipes!”
So I had to make up my own.
- 2 big containers of ricotta (they come in things that look like those large containers of yogurt you always think is a good idea to buy until you’re scrapping the bottom and have yogurt all over your hands)
- 1/2 block mozzarella cheese (like a 3 x 3 inch block, if you will)
- 2 eggs (I used large ones)
- Handful of parm cheese
- 1 box lasagna box
- 4 containers of Roma tomatoes from Trader Joe’s (like 4 tomatoes each, so think 12 ish Roma tomatoes)
- 3-4 cloves garlic
- A handful of dried (or fresh) basil (ripped up or crushed up between your palms, to re-release the flavor.)
- 4 cans tomato paste (the wee sized ones, I think 12 ounces? Smaller than a can of soup.)
1. Make sauce. (Put garlic with some olive oil in a pot, saute, add blended tomatoes, blend 4 cans tomato paste with 4 cans water in a bowl, add to pot, add basil.)
2. Put the cheeses and the eggs together. Save a little parm for the top of the lasagna.
3. Make the sheets. Heat oven to 350.
4. Layer: sheets, cheese, sauce. Until it’s at the top of the pan.
5. Cook for 45 minutes, ish.
6. Let set for at least 30 minutes.