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.


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.


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


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


Add the egg yolk only


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.


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


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


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


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


Take the basil leaves and stack them.


Roll them in a tight roll.


Cut into tiny pieces.


Add this to the cheese mixture


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


Stir and set the cheese mixture to the side.


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


Grate the entire mozzarella block and set aside.


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.


Then lay down 3-4 noodles overlapping them slightly.


Then spread the ricotta cheese mixture over the noodles.


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


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.


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.


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.


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


paul peggy zeus said...

Sounds absolutely fabulous DAAHHLING!

sharon said...

It was delicious Kelly! thanks for sharing!

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