01home02babybrain05lifelist04tastebuds08bbbs10roguewedding11nerdybirdy12travels

Wednesday, July 15, 2009

Taste Buds: Old World Lasagna

This lasagna although labour intensive is made entirely from scratch with fresh ingredients and a lot of TLC. Seriously it will be the best lasagna you have ever had. HANDS DOWN the best. If you don’t believe it try it, I once made this for a friend and his Italian mother right off the boat from Italy and she begged me for the recipe and then right after offered me marriage to her son. Seriously it is that good.

071509_lasagna_01

Ingredients:
2lbs of Ricotta Cheese
1 Block of Parmesan Cheese
1 Block of Mozzarella Cheese
1 Box of Lasagna noodles
½ Bunch of Spinach
1 Cup of chopped parsley
15 Basil leaves
1 Egg Yolk

Pre-make your spaghetti sauce.

Start cooking your lasagna noodles 4 at a time according to package instructions.

071509_lasagna_02

Once they are finished put them on the side on wax paper and cook another 4 noodles. Repeat until the entire box is cooked.

071509_lasagna_03

While your noodles are cooking prepare the cheese mixture. In a large mixing bowl put the Ricotta Cheese.

071509_lasagna_04

Add the egg yolk only

071509_lasagna_05

Put ½ cup of water in a skillet (you need a lid) heat the water to boiling. While the water is heating break the stems off the spinach leaves.

071509_lasagna_06

Once the water is boiling add in the spinach leaves, cover with a lid and simmer for 2 minutes.

071509_lasagna_08

Drain the spinach in a strainer and run under cold water in order to stop the spinach from cooking.

071509_lasagna_09

Put the spinach on a cutting board and press softly with a paper towel to soak up some of the water.

071509_lasagna_10

Cut the spinach up into small pieces and add to the cheese mixture

071509_lasagna_11

Take the basil leaves and stack them.

071509_lasagna_12

Roll them in a tight roll.

071509_lasagna_13

Cut into tiny pieces.

071509_lasagna_14

Add this to the cheese mixture

071509_lasagna_15

Chop the parsley up into small pieces discarding the stems and add to the cheese mixture.

071509_lasagna_16

Stir and set the cheese mixture to the side.

071509_lasagna_17

Get two plates or bowls (I like to use large paper plates). Grate the entire Parmesan block and set aside.

071509_lasagna_18

Grate the entire mozzarella block and set aside.

071509_lasagna_21

Ok whew, now that all of the parts are created it is time to assemble the lasagna. First I like to arrange the large pan in the middle with all the ingredients around me (spaghetti sauce, two plates of cheeses, bowl of ricotta cheese mixture, and the wax paper of cooked noodles).

First spread a bit of spaghetti sauce on the bottom of the pan. This helps the lasagna noodles from sticking to the bottom of the pan. I like to use the store bought throwaway pans for my lasagnas.

071509_lasagna_23

Then lay down 3-4 noodles overlapping them slightly.

071509_lasagna_24

Then spread the ricotta cheese mixture over the noodles.

071509_lasagna_26

Sprinkle on a layer of the mozzarella cheese. Then sprinkle on a layer of the parmesan cheese.

071509_lasagna_27

Add on another layer of sauce and then lay your noodles down the other way, this makes your lasagna stronger when you cut it so it does not fall.

071509_lasagna_30

Repeat with the cheeses until all your noodles are gone OR until you run out of room in the pan to go higher. End your lasagna with a sprinkling of cheeses.

071509_lasagna_33

You can cover with foil and set in the fridge for 24 hours. I like to make this the day before so I am not rushed. To cook cover with foil and bake at 350 degrees for 25 minutes and then uncovered for another 25 minutes. Allow 15 minutes to cool before you cut it and serve.

071509_lasagna_34

Let your taste buds enjoy this super tasty Old World Lasagna.

2 comments:

paul peggy zeus said...

Sounds absolutely fabulous DAAHHLING!

sharon said...

It was delicious Kelly! thanks for sharing!

Post a Comment