Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Lasagna




Source of Recipe


Internet


List of Ingredients




Ricotta
1 Large Egg
15 Ounce Can of Crushed Tomatoes
3 Tablespoons of Olive Oil
1/2 Chopped White Onion
3 Cloves of Garlic
Salt & Pepper To Taste
Grated Parmasean Cheese
Fresh Chopped Parsley


Recipe



This recipe is made a number of different ways. If you add the meat, its considered Lasagana Siciliana. This dish is not as hard as some may think, it just takes a little patience, and a few hours.

In a stock pot add some olive oil and add chopped onions and garlic. Once the onions have become soft and translucent. Season with salt and then deglaze with some white wine. Add a can of good tomatoes, but if you have fresh plum tomatoes, use them instead. Add a bay leaf, and add the tomato paste. Add some cold water and simmer for about an 1.5 hours. About half way through, add a little more cold water while the sauce is simmering.

In another stock pot, have your water boiling with salt. Add some olive oil in boiling water to prevent the pasta from sticking. Add in the flat pasta one at a time, but do not stir, as they will break, the idea is to keep these pieces flat and in one piece. Cook the pasta according to the directions (although, they now have no-boil pasta, check your supermarket), and drain in a colander. After they are fully drained, put them in a bowl of ice water and allow to cool off. Then place the pieces inbetween some cotton towels and/or towels that will not shed onto the pasta. Allow to dry, and you can even pat dry them a little.

Drain the ricotta well to get all water out. Add an egg and whip eggs together in separate dish, add to the ricotta, then mix together well with the fresh chopped parsley.

In a glass dish (rectangle Pyrex dishes work well), place some of the sauce on the bottom of the dish so the pasta does not stick to it. Lay the strips of pasta next to each other in the dish. Remove the bay leaves from the sauce, and spoon some into the dish on top of the pasta. Add some grated cheese, and then another layer of pasta (you should cris-cross each layer of pasta over the last). The second layer should be the ricotta, and then more grated cheese on top of it, then another layer of pasta. The third layer should be a layer of sliced mozzarella (fresh works best), with the sauce on top of it, and more grated cheese. One more layer of pasta, add more sauce and grated cheese. Cover the top with aluminum foil and put holes in the top to let the steam out while cooking. It should go into a hot oven for 40 minutes, after 20 minutes, remove the foil. After the lasagna is done cooking, allow to sit for an hour so it can settle, otherwise you will have a mess when you go to cut it, it will be like soup.