Pasta
2 L of meat sauce
1 500 g pkg. of Lasagna
1 300 g ball of mozzarella cheese
1/3 cup grated Parmesan or any other sharp cheese of choice (Romano etc.)
This recipe serves a large group of about 15 people. If there are only a few in your family, it is still worthwhile to make this much and divide the leftovers into serving portions and freeze for later use. It tastes great, reheated.
Make sure there is ample sauce, since it makes the lasagna moist and prevents burning.
As you gain experience, you can modify the recipe, adding more cheeses of your choice and varying the amount you make.
See meat sauce recipe to prepare meat sauce.
Grate mozzarella cheese and set aside.
Boil water in a large macaroni pot, add 2 tsp of salt and add lasagna . To prevent pasta from sticking together add 1 tsp of oil in boiling pot.
Cook lasagna until it is al dente, Strain pasta and run under cold water to prevent over cooking and sticking.
In a large greased lasagna pan, add a thin layer of sauce, then one layer of lasagna pasta,some sauce and grated mozzarella and Parmesan cheeses. Repeat layers until all ingredients are finished. Try to measure the layers so that enough of each ingredient is left for the final layer. The lasagna should be below the level of the rim of the pan.
If preparing ahead,the lasagna can be refrigerated at this point for about one day.
Cover lasagna with aluminum foil, shiny side down and bake in 325° oven for about one half hour. Check to prevent bottom of lasagna from burning. Remove from heat, let stand 10 minutes and cut into serving portions and serve.