On a day like today, what better dish to make for dinner (except for maybe chili!) than lasagna. Plus I get to use up the rest of the container of Acorn Hill Farm Ricotta in the fridge!
- 15 oz tub ricotta
- 8 oz tub spreadable cheese (I used the Doe Re Mi from Sprout Creek)
- 1 egg
- 12 strips of Lasagna pasta
- 24 oz jar of tomato sauce (I used Migliorelli Farm Marinara)
- Cook pasta according to package instructions.
- Pre-heat oven to 350 F.
- In a small bowl, mix together the egg and cheese.
- In a 9 x 13 pan, spread 1/4 of the pasta sauce.
- Layer with 3 pieces of the cooked pasta.
- Spread 1/4 of the cheese mixture evenly on top of the pasta.
- Repeat 4-6 three more times.
- Cook in the oven for 45 minutes.
- Cover with tin foil if you don't like the top of your lasagna crispy!