Lasagna alla Ricotta

1. 1

   In a bowl combine the ricotta, salt, olive oil and slowly add in some warm water stirring with a spoon.

2. 2

   Add as much water as needed to get a soft, creamy mixture.

3. 3

   I added about 1/3 cup, but it really depends on how soft and fresh your ricotta is.

4. 4

   Meanwhile boil the lasagna sheets for about 5 minutes.

5. 5

   Drain and set aside.

6. 6

   Spread 2 tablespoons of bechamel sauce on the bottom of a baking tray.

7. 7

   Then cover it with one layer of lasagna sheets.

8. 8

   Spread the ricotta cheese, mozzarella, more bechamel sauce and sprinkle grated Parmesan cheese and dry thyme.

9. 9

   Repeat until you get about 5-6 layers.

10. 10

    Cover the last layer with bechamel sauce, Parmesan cheese, thyme and a bit of mozzarella cheese.

11. 11

    Bake at 180 degrees C (about 355 degrees F) for 30 minutes or unti golden-brown.

12. 12

    Let it sit about 15 minutes before serving!

* Per serving · 4 servings · Values may vary.

No additional tips available.