lasagna photo by michelle volansky


2 cups Ricotta (recipe here)
3 eggs
1 tsp. kosher salt
Olive oil, for greasing
1 quart Sausage-mushroom Ragu (recipe here)
8 large Lasagna Noodles (recipe here)
2 lbs. sliced mozzarella
½ cup grated Parmesan


• Preheat the oven to 450 degrees.
• In a bowl, whisk together the ricotta, eggs and salt together until smooth. Set aside
• Grease a 9-by-13-inch baking dish with olive oil. Spread about 1 cup ragu in a thin layer on the bottom of the baking dish. Cover with a layer of lasagna noodles. Spread one-third of the ricotta mixture on top of the noodles, then sprinkle with Parmesan. Cover with a layer of sliced mozzarella. Repeat the layers 2 more times, then sprinkle the top with Parmesan.
• Bake 15 to 20 minutes until the top is browned. Lasagna will keep, refrigerated, up to 1 week.