Lasagna

LASAGNA
Carrabbas Copycat Recipe

2 cups fresh ricotta
8 ounces grated Provolone
8 ounces grated Mozzarella
8 ounces grated Romano
1 egg
1/4 cup milk
1 tablespoon minced garlic
salt
ground black pepper
1/2 pound grated Parmesan cheese
1 package of lasagna noodles (any brand will do)
marinara sauce (may use marinara sauce or marinara meat sauce)

Make marinara sauce first, since the sauce takes some time to complete. (I usually use marinara meat sauce for this recipe but I like to add sausages also to the sauce.  The marinara sauce would work as well. See sidebar for recipes.)

Cook pasta and make filling: Once sauce is almost finished, preheat the oven to 350 degrees.  In a medium sauce pan bring water to a boil. Once water is boiled add lasagna noodles. While noodles are cooking mix ricotta, provolone, mozzarella, and Romano cheese in a medium bowl. Once cheeses are evenly mixed add egg, milk, basil, and garlic. Again mix evenly and then season with salt and pepper.

To assemble the lasagna. In a deep dish lasagna pan, spread about 3 large spoonfuls of meat sauce. Then sprinkle grated cheese over sauce. Place noodles in a row on over sauce and cheese. Spread half the cheese filling evenly over the noodles. Add more meat sauce over cheese filing and sprinkle with mozzarella cheese over sauce.  Repeat the above process again, except this time make sure the rows of lasagna are opposite to the previous rows.  Then place one more layering of lasagna noodles on the top. Make sure this row is layered the same as the first row. Cover noodles completely with meat sauce and sprinkle with more mozzarella cheese.

Cook in oven for about forty-five minutes to an hour, or until sauce and cheese is boiling on the sides of the pan. Wait about ten minutes before serving.