We Love Lasagna. There are so many different ways to make it. Our favorite is the traditional way with ricotta cheese between the layers of Lasagna sheets.
If I had the time I would have liked to have made my own lasagna sheets, but this time of year, unless I really plan ahead it's not going to happen. I used Barilla Lasagna sheets. The ones that you boil. I do not like the no cook sheets. I'm not saying that they are bad, I just don't like them.
After boiling the lasagna sheets in a huge pot of salted water I run them under cold water and then lay them out on dish towels to dry them.
When they are dry I layer my noodles, starting with sauce on the bottom of the pan and then a layer of lasagna sheets. I cooked some Sweet Italian sausage, out of the casing, and crumbled it up and sprinkled some of the sausage meat on the first layer and added some more sauce.
If I am really ambitious I will make tiny meatballs and put them into the layers of lasagna too. I was serving meatballs on the side and decided not to add the meatballs this time.
Keep layering the lasagna sheets with the cheeses, meat and sauce until you don't have any Lasagna sheets left.
I like to top off the whole pan with a generous amount of shredded mozarella cheese and some grated Reggiano Parmiagano.
Bake in a preheated 350 - 375 degree oven for 45 minutes to an hour until nice and hot and some of the Lasagna noodles get crispy! (That's my favorite part!)
I forgot to take a picture when it came out of the oven. You'll have to trust me on this one, it was beautiful!
Here's what I used to make this lasagna.
2 pounds of lasagna sheets
3 pounds of Ricotta cheese, either whole milk or skim
2 cups grated parmiagano cheese
2 pounds shredded mozzarella cheese
2 eggs
salt and pepper to taste
a small bunch of flat leaf parsley, chopped
Sunday Gravy sauce that my meatballs, sausage and pork have been simmering in for hours.
Mix all the cheeses together, reserving some of the shredded mozzarella to top the lasagna. Add the eggs, salt, pepper and flat leaf parsley. Mix well so all gets incorporated. This is what you will use in your layers of lasagna.
Add some meat if you want. We like the flavor of sausage, which was cooked prior to adding it. I took the sausage meat out of the casing and cooked it through and crumbled it.
You can also cook the sausage whole and then slice it and add it to your lasagna. You may also add meatballs, either tiny ones or sliced. It doesn't matter...add what ever you want to your lasagna, it will taste great.
Just do me a favor and make your own sauce! That's the one thing that you should never cheat on!
Buon Appetito
xoxoxo
Lorraine
If I had the time I would have liked to have made my own lasagna sheets, but this time of year, unless I really plan ahead it's not going to happen. I used Barilla Lasagna sheets. The ones that you boil. I do not like the no cook sheets. I'm not saying that they are bad, I just don't like them.
After boiling the lasagna sheets in a huge pot of salted water I run them under cold water and then lay them out on dish towels to dry them.
When they are dry I layer my noodles, starting with sauce on the bottom of the pan and then a layer of lasagna sheets. I cooked some Sweet Italian sausage, out of the casing, and crumbled it up and sprinkled some of the sausage meat on the first layer and added some more sauce.
 |
| This is the first layer of my lasagna |
Keep layering the lasagna sheets with the cheeses, meat and sauce until you don't have any Lasagna sheets left.
 |
| all layered and ready to go into the oven |
I like to top off the whole pan with a generous amount of shredded mozarella cheese and some grated Reggiano Parmiagano.
Bake in a preheated 350 - 375 degree oven for 45 minutes to an hour until nice and hot and some of the Lasagna noodles get crispy! (That's my favorite part!)
I forgot to take a picture when it came out of the oven. You'll have to trust me on this one, it was beautiful!
Here's what I used to make this lasagna.
2 pounds of lasagna sheets
3 pounds of Ricotta cheese, either whole milk or skim
2 cups grated parmiagano cheese
2 pounds shredded mozzarella cheese
2 eggs
salt and pepper to taste
a small bunch of flat leaf parsley, chopped
Sunday Gravy sauce that my meatballs, sausage and pork have been simmering in for hours.
Mix all the cheeses together, reserving some of the shredded mozzarella to top the lasagna. Add the eggs, salt, pepper and flat leaf parsley. Mix well so all gets incorporated. This is what you will use in your layers of lasagna.
Add some meat if you want. We like the flavor of sausage, which was cooked prior to adding it. I took the sausage meat out of the casing and cooked it through and crumbled it.
You can also cook the sausage whole and then slice it and add it to your lasagna. You may also add meatballs, either tiny ones or sliced. It doesn't matter...add what ever you want to your lasagna, it will taste great.
Just do me a favor and make your own sauce! That's the one thing that you should never cheat on!
Buon Appetito
xoxoxo
Lorraine
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