An easy lasagna:
Make a sauce.....marinara, arrabiata, Bolognese, meat ragu, Alfredo....whatever your desire. That’s the easy part.
Tonight I had leftover majestic meat sauce ( ground beef, bulk sweet fennel Italian, ground veal...in a “marinara” with a little heavy cream and vodka). Boil your lasagna for about 8 minutes. Drain and spread out on towels to dry.
For the cheese.....1 pound of whole milk reegot, 1 cup of low moisture mozz, 1/2 cup of real shredded parm, 1 egg, salt, pepper, and 2 whole heads of roasted garlic. I like to add a small container of strained, large kurd cottage cheese too as it adds a richness. Mix very well. You can add spinach or fresh basil if that suits your taste.
In a lasagna pan, olive oil the entire pan and then add about 1 1/2 - 2 cups of the sauce to the bottom. Place 4 noodles over it to cover the bottom. Add enough sauce to cover the noodles. Add cheese mixture to completely cover the sauce. Add more noodle. Rinse and repeat for as many layers as you want. With the last of the lasagna noodles on top cover with a little of the meat sauce and grate some parm over the top. Cover in foil and put in a 425 degree convection oven (450 if not convection) for 30 minutes. Remove the foil and cover the top with shredded mozz and cook another 25 minutes.
This is the key....let it rest at least 40 minutes. An hour is preferable.
Mangia!!!