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Categories:Viewed: 45 - Published at: 9 years ago
Ingredients
- 1 pound Lasagna Noodles
- 1 pint Ricotta
- 1/4 cups Milk
- 1 whole Egg
- 1 teaspoon Italian Seasoning
- 1/2 teaspoons Cayenne, Divided
- 1 Tablespoon Kosher Salt, To Be Used To Season Sauce And Cheese Mixture
- 2 jars (24 Oz. Size) Spaghetti Sauce
- 1/2 teaspoons Tabasco
- 1/4 cups Sugar
- 1/2 teaspoons Granulated Garlic
- 1/2 pounds Mozzarella
Method
- Boil lasagna noodles with a little salt until al dente.
- Drain, rinse with warm water in the colander and set aside.
- Mix ricotta, milk, egg, Italian seasoning, 1/4 teaspoon cayenne, and a pinch of salt in a bowl.
- Set aside.
- Combine spaghetti sauce, Tabasco, sugar, garlic, a pinch of salt, and the remaining 1/4 teaspoon of cayenne in a food processor or blender.
- Blend for a minute of two until very smooth.
- Taste and season with more salt if necessary.
- In a 13x9 pan, spread about 1/4 cup sauce on the bottom.
- Place a layer of noodles on top of the sauce, spread a little cheese mixture, top with a little more sauce, and then sprinkle with a little mozzarella cheese.
- Repeat until all noodles are used.
- Spread the rest of the sauce on top, and then sprinkle the rest of the mozzarella on top of that.
- Bake at 375 degrees F for 45 minutes or until cheese is brown and bubbling.
- Let sit for 10 minutes and serve hot.
