Lasagna alla Ricotta

Name: Lasagna alla Ricotta
Ingredients: 1 pound, 1-23 ounces, weight Ricotta; 1/2 teaspoons Salt; 2 Tablespoons Olive Oil; 13 cups Warm Water Or As Needed; 1/2 pounds, 78 ounces, weight Lasagna Sheets; 1 pound, 1-23 ounces, weight Bechamel Sauce; 1/2 pounds, 78 ounces, weight Grated Mozzarella Cheese; 1/2 cups Grated Parmesan Cheese; 3 Tablespoons Dry Thyme

9 ingredients

12 steps

Ingredients

1 pound, 1-23 ounces, weight Ricotta
1/2 teaspoons Salt
2 Tablespoons Olive Oil
13 cups Warm Water Or As Needed
1/2 pounds, 78 ounces, weight Lasagna Sheets
1 pound, 1-23 ounces, weight Bechamel Sauce
1/2 pounds, 78 ounces, weight Grated Mozzarella Cheese
1/2 cups Grated Parmesan Cheese
3 Tablespoons Dry Thyme

Directions

1

In a bowl combine the ricotta, salt, olive oil and slowly add in some warm water stirring with a spoon.
2

Add as much water as needed to get a soft, creamy mixture.
3

I added about 1/3 cup, but it really depends on how soft and fresh your ricotta is.
4

Meanwhile boil the lasagna sheets for about 5 minutes.
5

Drain and set aside.
6

Spread 2 tablespoons of bechamel sauce on the bottom of a baking tray.
7

Then cover it with one layer of lasagna sheets.
8

Spread the ricotta cheese, mozzarella, more bechamel sauce and sprinkle grated Parmesan cheese and dry thyme.
9

Repeat until you get about 5-6 layers.
10

Cover the last layer with bechamel sauce, Parmesan cheese, thyme and a bit of mozzarella cheese.
11

Bake at 180 degrees C (about 355 degrees F) for 30 minutes or unti golden-brown.
12

Let it sit about 15 minutes before serving!