Getting ready to layer

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The cheese mixture is in the bowl, uncooked lasagna in the box (new way of doing it, no need to boil the pasta before, it cooks in the casserole). Off-camera is the meat sauce, prepared yesterday.

Okay, as promised, here's the rest of the recipe.

First, grease the baking dish, I like to use olive oil, but you can use butter or the spray-on kind.

Add a layer of meat sauce, then the pasta, then the cheese mixture, sauce, pasta, cheese, pasta, sauce, and then sprinkle chopped mozzarella on top.

Place in oven pre-heated to 375 degrees, bake for 45 minutes, let cool for 15 minutes before serving. Or you can cook it a few hours before hand, let it settle in and then re-heat before serving. The latter approach is based on the observation that lasagna tastes better the day after. :-)

To make the cheese mixture, scramble 3 large eggs, add 32 oz of ricotta, 24 oz of diced (or grated) mozzarella, 16 oz of grated parmesan, 1 bunch of chopped parsely. It doesn't really matter how well chopped the mozzarella is, because it'll melt in the oven. I like to coarsely chop the parsely, so you get big bits of fresh taste in the middle of the a mouthful of lasagna. Everything else is so well-cooked, it's kind of nice to have one discernable really fresh bit.

Bake in oven pre-heated to 375 degrees for 45 minutes, let sit 15 minutes before serving. Another approach is to cook it a couple of hours before and then reheat , which is based on the observation that lasagna tastes better the next day. :-)

Next I'll post a picture of the lasagna baking in the oven.

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dynamist says:

This is killing me. I know you have some kind of actual career, but I'd pay serious coin to have one of these Fed Ex'd to me in London.
Posted 17 months ago. ( permalink )

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Taken with a Nikon E3200.
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Taken on December 17, 2006

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Getting ready to layer

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dynamist says:

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