Cup4Cup

Lasagna

1 recipe Cup4Cup Pasta Dough (you will use about half, reserve the remainder for another meal)

3 cups (680g) whole milk ricotta cheese

1 cup (115g) grated parmesan cheese

1 cup (115g) grated asiago cheese

2 eggs

2 teaspoons (8g) kosher salt

12 basil leaves chopped

1 large clove garlic very finely minced

4 cups (454g) grated mozzarella cheese

2 tablespoons olive oil

Prepare the pasta dough according to the recipe and allow to rest in the refrigerator at least a half hour prior to rolling.
While the pasta dough is resting, prepare the pizza sauce recipe.
Combine the ricotta, parmesan and asiago cheeses with the eggs, salt, basil and garlic. Mix until evenly dispersed.
Fill a pasta pot with water and bring to a simmer.
Roll the pasta dough out until it is about 1 millimeter thick.
Cut the pasta into eight sheets measuring 8” long by 3.5” wide. Reserve any other pasta dough for another use.
Cook the pasta sheets in the simmering water for about 30 seconds, then drain well. Lay the cooked pasta flat on sheets of parchment paper.
Preheat oven to 350 F.
Brush a 9”X9” baking dish with a couple tablespoons of olive oil.
Spread ¼ cup of the sauce on the bottom of the pan.
Lay two sheets of pasta side by side on top of the sauce then spread 1-1/4 cups of the ricotta cheese mixture on top followed by ¾ cup of sauce then 1 cup of mozzarella cheese.
Repeat this layering twice more (three layers).
Top the final layer with the last two sheets of pasta. Top with 1 cup of sauce followed by 1 cup of mozzarella.
Place in the center of your oven and bake for 45-60 minutes or until well-browned and bubbly in the corners.