Serves 8-10
Preheat oven to 375 degrees.
1 pound dried lasagne noodles
5-6 cups meat sauce (look under main dishes)
2 pounds ricotta cheese
1 cup freshly grated Parmigiano-Reggiano or Peccorino Romano
1 large bunch basil leaves off the stems, rinsed and dried - chopped
12 ounces fresh mozzarella thinly sliced
salt and pepper to taste
Preparation:
In a large pot bring 4 qts of salted water to a boil. Add a few pieces of the pasta to the pot at a time, stirring gently until tender and slightly underdone. Scoop out the pasta, cool it in a bowl of cold water. Cook the remaining pasta in this way.
When cool enough to handle lay the lasagne out on a lint free (not terry) clean kitchen towel.
In a bowl beat the ricotta, salt and pepper to taste.
Spread a thin layer of meat sauce in a 13X9 X2 pan. Place a few sheets of lasagne in a single layer over lapping slightly. Spread evenly about 1/3 of the ricotta and sprinkle with 2 Tablespoons of the grated cheese. Then layer in 1/3 of the basil and mozzarella. Make two more layers in the same way. Top the final layer with sauce and the remaining grated cheese.
At this point you can bake or cover with plastic wrap and refrdgerate several hours or over night.
Place lasagne on center rack in the preheated oven. Bake for 45 minutes. If the lasagne is browning too much cover loosely with tin foil. If this has been refridgerated add 15 minutes baking time.
Let stand 15 minutes, cut into squares and serve.
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