Lasagna:
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Here is another great Italian recipe. |
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What you need. |
What you do. |
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The recipes for meat sauce are in the Cookhouse Cuisinier archives. |
Prepare 1 batch of basic or light meat sauce. |
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3 qts. water. 2 tsp. salt. 1/2 tsp. olive oil. 10 lasagna noodles. |
Place water, oil and salt in a large pot and bring to boil. Place
noodles in pot and cook al dente. 15 to 20 minutes. Drain and
rinse. |
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1 lb of ricotta cheese. 2 eggs. 1/2 tsp. salt. 1/2 tsp. black
pepper. |
In a medium bowl, beat ricotta and eggs together with salt and
pepper until smooth. Do this while the noodles are cooking. |
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Grate 1 lb of mozzarella cheese. 1/2 cup grated parmesan cheese. |
Layer the ingredients in a 9 by 14 inch lasagna pan in order.
Start with 1/2 the meatsauce Add a layer of noodles. Spread on
1/2 the ricotta mix. Sprinkle on 1/2 the parmesan. Finish with
1/2 the mozzarella. Repeat to form a second tier, finishing again
with mozzarella. |
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Bake at 350 deg. for 20 to 30 minutes. Until cheese bubbles.
Broil for 5 minutes to brown. |
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Allow to sit 10 minutes before cutting. Serve in 4 or 5 inch
squares. |
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All you need with this is a salad with Italian dressing, a basket
of garlic bread sticks, and a bottle of good Chianti. |