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# Lasagna
A classic italian dish, lasagna is a great meal for a cold day when you're in the mood for pasta.
![lasagna](pix/lasagna.webp)
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 50-60 min
- 🍽️ Servings: 4-5
A nice recipe for amazing fully home-made lasagna.
- ⏲️ Prep time: 4 hours 30 minutes
- 🍳 Cook time: 45 min
- 🍽️ Servings: 6
## Ingredients
- Ricotta cheese.
- One or two eggs.
- Nine or ten oven ready lasagna noodles.
- Medium sized jar of tomato/pasta sauce.
- Medium sized bag of mozzarella cheese.
- Small bag of parmesan cheese.
- Fresh basil, dried oregano, for taste.
- Parmesan cheese
- Emental cheese (optional)
- Dry mozarella cheese
- [Fresh Bolognese sauce](bolognese-sauce.html) or about 1 litre worth of store-bought sauce
- [Béchamel sauce](classic-bechamel-sauce.html) or [ricotta lasagna filling](ricotta-lasagna-filling.html)
- Lasagna pasta sheets
## Directions
1. Preheat oven to 350F/176C.
2. Mix the ricotta with an egg and some parmesan, oregano and salt and pepper.
3. Pour one third of the sauce into an empty glass baking dish, spread evenly.
4. Lay three noodles onto the sauce, so that there's an even base of noodle.
5. Spread about half of the ricotta onto the base of noodles.
6. Put about one third of the mozzarella and parmesan onto the ricotta.
7. Make a second layer of sauce, ricotta, mozzarella and parmesan.
8. Pour remaining sauce and cheese on top. Sprinkle with basil, oregano.
9. Cover dish with tinfoil, bake for 45 minutes, remove tinfoil and continue baking for 10-15 minutes.
1. Prepare the bolognese or jared pasta sauce.
2. When the sauce is almost done cooking prepare your béchamel or ricotta filling.
3. If you want you can add 3-4 handfulls of grated emental cheese to the béchamel.
4. If necessary, boil the lasagna noodles following the instructions on the packaging, start preheating your oven to 175°C/350°F.
5. Spread a thin layer of pasta sauce on the bottom of a large, deep baking tray.
6. Cover with lasagna sheets and spread a layer of béchamel sauce or ricotta, cover with lasagna sheets and spread a layer of pasta sauce if you want you can finely grate a little bit of parmesan on each layer of bolognese.
7. Rinse and repeat the previous step until the tray is nearly full or you are running low on béchamel sauce/ricotta filling, take care that the last layer should be bechamel or ricotta.
8. Grate some parmesan on top of your final layer and cover with Dry mozarella cheese, wrap the top in aluminum foil.
9. Place the tray in the centre of your pre-heated oven and let it cook for 30-35 minutes, after that remove the foil to let the top brown.
10. Once it is done cooking take it out of the oven and cover again with aluminum foil, let it rest for 10 minutes before serving.
## Contribution
- Yiusa, eth `0x68f1317c6512f0267fa711cafb6c134ae968fa80`
- Josiah -- [website](https://himiko.cloud), [donate](https://himiko.cloud/donate/)
;tags: basic italian
;tags: italian pasta

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# Ricotta lasagna filling
A quick and easy filling for lasagna based on ricotta
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 0 min
- 🍽️ Servings: 5-6
## Ingredients
- Ricotta cheese
- One large egg
- Parmesan cheese
- Oregano (Optional)
## Directions
1. Mix the ricotta cheese together with a handfull of finely grated parmesan.
2. Add the oregano and the egg and mix.
3. Add salt and pepper to taste.
## Contribution
- Josiah -- [website](https://himiko.cloud), [donate](https://himiko.cloud/donate/)
;tags: basic italian cheese