- Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit. Take water in a large pot and add salt, stir well. Put the pot into the oven and bring it to boil.
- Add pasta to the boiled, salted water and cook for approximately 8 to 10 minutes or until it is tender to eat/bite.
- Drain the water and lay lasagna flat on foil paper to cool down.
- Combine ricotta, Parmesan, eggs, pepper, and salt in a medium-sized bowl.
- Take a medium saucepan and heat oil over medium heat. Fry garlic in the oil for 2 minutes and pour down spaghetti sauce and Italian seasoning while stirring. Heat the sauce until thoroughly warmed while stirring occasionally for approximately 2 to 5 minutes.
- Take a 9x13 baking dish and spread ½ cup of sauce in the bottom of it. Top with a layer of noodles.
- Suspend half the ricotta mixture over noodles and top with another layer of noodles.
- Pour down 1 ½ cups of sauce over noodles and spread remaining ricotta over the sauce. Cover with remaining noodles and sauce and season with mozzarella over all. Cover with greased foil.
- Bake until cheese is bubbly and the top is golden or for approximately 45minutes.
- Season as you like and devour!
Lasagna, as stated earlier, originated in Italy in the Emilia-Romagna region. The word lasagna is referred to the pot in which food or lasagna is cooked. The word is derived from the Greek language and in literal sense means ‘chamber pot’.
The earliest lasagna recipes are celebrated from the 13th century. At that point in time, tomatoes were not known to Europeans which means that they could not have used them in cooking. However, different cheeses were/are used as a substitute.