Deli Style Lasagna Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: What makes it Deli Style? The sliced cheeses rather than shredded. That also makes for easier assembly.
2 Normal Size Loaf (Bred) Pans (4" deep by 4" wide and 9" long)
1 Large Tub Of Ricotta, 32 Ounce (or like amount of homemade)
16 Slices (sandwich style) total; Soft, Melty Cheeses (Provolone, Mozzarella, Fantina, Gouda, etc)
1 Cup Hard Italian Cheese (Parmesan, Romano, Asiago etc.), grated
2 Eggs (start with 1 and see what's needed)
2 Cups Cream (start with 1 Cup and see what's needed)
5 – 6 Cups of nice Wet & Runny Pasta Sauce (Like Grated Marinara)
10 – 12 Fresh @ 4" x 9" #4 Ricotta Lasagna Noodles (or No-Boil Lasagna Noodles)
Some Onion and Green Bell Pepper (about a 1/2 Cup each – total 1 Cup), sliced EXTREMLY thin
Optional: Diced Green and/or Black Olives
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Directions: |
Directions:Prep:
1. Combine the Ricotta and Hard Cheeses in a bowl.
2. Add Egg and Cream until you achieve a kind of Béchamel type, consistency – you can always add more of the hard cheeses if it gets too wet.
3. No-Boil noodles need to be softened in very hot water for about 15 minutes, to make them pliable and easy to work with.
4. Optional: Spray the pan with a non-stick spray, such as PAM.
Assemble in this order (This is the same for both pans):
1. Spread 1/3 Cup of sauce all over the bottom the pan and smear it around.
2. 1 Noodle (let it drip dry but keep some of the moisture).
3. 1/3 Cup of sauce again, smeared all over the noodle.
4. 1/3 Cup of the Ricotta/Hard Cheese mixture, smear it around.
5. A very thin layer of the Onion/Pepper/Olives (sometimes I use Spinach for this).
6. 2 – 3 Slices of you soft cheeses, end to end so they cover the length of the pan.
7. Repeat steps 2 through 6 until you have used your 5th noodle (you should be very close to the top of the pan at that point).
8. Cover the last noodle with sauce and then sprinkle with your shredded Mozzarella and some Parmesan.
9. Cover with aluminum foil and refrigerate for at least an hour (you could go over night).
Cooking:
1. Preheat the oven to 350º F – while the oven is preheating, remove the pans from the fridge.
2. Place the pans (still covered) on a 1/2 sheet pan and place them in the middle of your oven.
3. Cook for 30 minutes covered.
4. Remove the foil and cook another 30 minutes, or until the Parmesan you sprinkled on top starts to brown and all the under-cheese is bubbly.
5. Let stand for 15 minutes.
6. A serrated knife is a good idea to cut your portions – this is really gooey with all the cheese. |
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Number Of
Servings: |
Number Of
Servings:About 4 |
Preparation
Time: |
Preparation
Time:Quite a while... |
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