Lasagne is a dish that can easily be assembled and stored or frozen for later meals. The many kinds of lasagne recipes have varied ingredients. Traditional Italian lasagne is made with bechamel and ragout sauce. Vegetarian lasagne is usually made with tomato sauce and vegetables but can also be with bechamel and pesto. The possibilities for different lasagne combinations are endless. This sample recipe serves eight; you can use the method as a model for the type of dish you're making.
Spread 2 tbsp of tomato sauce to cover the bottom of the casserole dish.
Place a layer of lasagne noodles in the casserole dish. The noodles can slightly overlap, but use just enough to cover the bottom of the dish.
Spread approximately 4 tbsp of tomato sauce over the noodles.
Drop 10 tsp of ricotta cheese spread out around the casserole dish.
Spread a layer of 1/4 cup of spinach over the ricotta.
Sprinkle 1/2 cup of grated mozzerella cheese evenly around the casserole dish.
Place a layer of lasagne noodles over the cheese.
Repeat with three to five layers until you reach the top of the casserole dish.
Spread tomato sauce over the top layer of lasagne noodles, and cover with a generous layer of mozzerella cheese.
Cover the casserole dish with aluminium foil and store in the refridgerator.
Place the casserole dish with the aluminium foil cover, the next day, in the preheated oven at 177 degrees Celsius for 45 minutes and serve.
No matter the ingredients, make sure the layer of cheese is touching the noodles so that the melted cheese adheres to the noodles and keeps the layers together.
If you assemble the lasagne with freshly cooked ingredients that are still hot, let it cool before covering it with aluminium foil and putting it in the refrigerator so that water does not condense in the lasagne dish.