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1
Mix up cheeses reserving about 4 cups to top lasagna.
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2
Add eggs and Italian seasoning.
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3
I do this with in two batches.
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4
Now you are ready to assemble lasagna.
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5
Pour small amount of sauce in bottom of pan - just enough to cover.
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6
Layer noodles over sauce.
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7
Spoon cheese mixture as evenly as you can over noodles and smooth with spoon.
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8
Layer noodles over cheese - then pour on sauce to cover.
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9
Repeat with noodles, cheese, noodles, sauce again and then top with cheese.
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Then: I cover loosely with foil to prevent cheese from over browning.
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11
Bake in 350u00b0F oven until bubbly, removing foil for last 20 minutes or so.
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12
Or prepare for freezing by cooling, covering with saran wrap then freezer lid.
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Place in freezer.
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14
Cook the same. Expect the frozen lasagnas to take about 1 1/2 hours to cook if in a small pan.
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15
***I always cook my noodles, I prefer the texture of precooked noodles and though it is not necessary I think that uncooked noodles have a slimy texture in the lasagna.
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17
You can cook less at a time.
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For one 8X13 in lasagna I'd start with about 1 lbs of mozzarella, 1/2 pound of Parmesan, and one container (1 lb) of ricotta cheese and 1 egg with 1 T of seasoning.
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19
You'll probably need about 9 -12 noodles and about 7 - 8 cups of sauce.
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20
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