dylan

Mom’s Lasagna

  • Mom’s Lasagna Tomato Sauce
  • 12 lasagna noodles, 1/2 cooked, drained & rinsed in cold water
  • 1 lb. shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • Provolone cheese (add in middle or on top)
  • Filling: 
    • 2 cups ricotta/cottage cheese
    • 2 beaten eggs
    • salt & pepper
    • 1/2 pound raw spinach, chopped
    • dash of nutmeg
    • 2 tbsp wheat germ
  1. Spread a little sauce over bottom of pan
  2. Cover with a layer of noodles (1/3 the noodles)
  3. Put a blotch of filling here and there. Use 1/2 the filling.
  4. Sauce (1/3 the remaining sauce)
  5. 1/2 the mozzarella, hither and thither
  6. Another 1/3 the noodles
  7. Provolone cheese
  8. Remaining filling, followed by
  9. Sauce (another 1/3), which gets covered by
  10. Remaining mozzarella
  11. Every last noodle
  12. Ultimate dosage of sauce
  13. Parmesan and top with provolone
  14. Bake 45 minutes (uncover for last 10) at 375 degrees
  15. Let stand 10 minutes before serving

This recipe makes 6-8 servings

A Fisher family classic, this recipe has been passed through our family and cooked over 100 times for various events, including our annual Christmas cookie baking event.
Originally from the Moosewood Cookbook, 1974
Mo's recipe has gone through a lot :)