DIRECTIONS
LASAGNA
PREHEAT
Preheat oven to 375° F.
BAKE COVERED
Cover with foil, for 30 minutes, to make sure those noods get tender.
BAKE UNCOVERED
Take foil off and bake an additional 25-30 minutes or until the top is golden and gorgeous.
COOL & EAT
Wait 15 minutes before cutting into this masterpiece, or until you can’t stand it.
Lasagna can be frozen up to 3 months; when cooking from frozen it’s best if you can plan ahead to defrost in the fridge overnight, but if not, turn the oven down to 350° F, add 30 minutes to your covered baking time, then crank it up to 400° F for uncovered baking time.
DIRECTIONS
RIGA-TONY
PREHEAT
Preheat oven to 375° F.
BAKE UNCOVERED
Bake uncovered for 30-45 minutes or until the top is getting crispy and golden.
COOL & EAT
Let rest 5 minutes before taking a generous scoop of this masterpiece.
DIRECTIONS
RAGU/PASTA SAUCE
HEAT
Gently heat on the stove, low and slow until bubbling (not boiling).
COOK
Cook your favorite noods in a pot of salted boiling water until al dente.
RESERVE
Set aside about a cup of pasta cooking water before you drain those noods.
TOSS
Toss cooked noods in with the sauce and add some parm and pasta water, stir until glossy and gorgeous.
DIRECTIONS
BALLS
WARM
Warm your meatballs and sauce on the stove, low and slow, until bubbling (not boiling), or heat in the oven at 350° F until warmed through (about 25 minutes, 45 minutes if frozen).
SERVE
Serve with your favourite noods or with some crusty sourdough, and top with a drizzle of EVOO and grated parm.