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Classic Cheese Lasagna

Today, Joe and John are going to show how to make a Cheese Lasagna that is a family favorite and easy to make. Also, you can hear how Joe's teen sarcasm days are over and John's "near death" experience with cheese!

As always, we hope you enjoy watching and most of all we hope you try this meal for yourself or family and let us know.

The recipe is available to download below the video.

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Classic Cheese Lasagna


16 oz. dry lasagna noodles

32 oz. whole milk ricotta cheese

1 tsp. Italian Seasoning

1 egg

Salt and Pepper

1 cup Pecorino Romano Cheese, shredded

2 1/2 -3 cups Tomato Sauce

2 cups of whole milk mozzarella cheese, shredded


1. Preheat oven to 375°.

Let Ricotta drain 2-3 minutes to let excess moisture drain off.

Boil pasta only about 4-5 minutes for a partial cook (do not cook as long as package says).

2. In a medium bowl mix together ricotta cheese, Italian seasoning, salt, pepper, egg, and 1/2 cup Pecorino Romano shredded cheese.

3. In a 9x13 baking dish assemble lasagna layers:

Start with a layer of 1/2 cup of tomato sauce,

then lasagna noodles,

1 cup of ricotta mixture,

1/4 cup of shredded Pecorino Romano,

1/4 cup of shredded whole milk mozzarella.

Do about 5-6 of these layers, On the very top use about 1 cup of the shredded whole milk


4. Bake at 375° for 45 minutes.

Classic Cheese Lasagna
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