7 Layer Lasagna (cafe lago style) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 box Barilla oven-ready lasagne noodle (rolled flat/thin noodles)
*recipe on the back is the one i follow with some variations, mine is 7 layers & vegetarian
1 40oz jar Victoria Marinara (this should leave some leftover sauce)
1 28oz can San Marzano Roma Tomatoes (makes a fresh style sauce)
6 tbsp Extra Virgin Olive Oil
1+ tbsp Salt
5 cloves Garlic, minced
1 tsp nutmeg, grated fresh is the best
15oz Ricotta Cheese
4+ cups Mozzarella Cheese, shredded, divided into two containers
1/2 cup + 3 tbsp Parmigiano-reggiano cheese, grated
2 tbsp Italian parsely chopped fine
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Directions: |
Directions:>Preheat oven 350ºF
>In a large pot heat olive oil over med-high heat
>once oil glistening add garlic for 30 seconds, do not brown
>add cans of tomatoes, cook for 4-5 min stir often
>add salt, adjust to taste
>after around 10-15 minutes, tomatoes should be soft
>turn off heat, place pot on no slip towel or cutting board
>using a hand blender and two attached pieces of paper towel, split a small
opening in paper towel and put blender through the middle; drape paper towel
over pot and blend tomatoes carefully; once all tomatoes pureed, remove towel
and go through the sauce to make sure smooth; DO NOT LIFT HAND BLENDER
OUT OF SAUCE WHEN BLENDING, YOU WILL SPLASH HOT SAUCE ALL OVER YOU!
>add jar of marinara sauce, stir and taste
>now mix ricotta in a big bowl with 2 c mozzarella & 1/2c parm in a big bowl,
grate nutmeg in and stir with your super clean or gloved hands or really well
with a spoon
>in a 9x13 baking dish, use olive oil to coat pan
*i use a pastry brush for oil application, and when i put tomato sauce on top of
the sheets of pasta, getting excellent coverage
>pour 1 c tomato sauce in bottom
>place 3 sheets of lasagne side by side (sheets will expand when baking)
>pour 1 c of sauce, spread evenly, 1/2 cup cheese mix (little plops of cheese
here and there) and 1/4 c of shedded mozzarella.
>Repeat 5 more times, pressing down if need
>final layer top with last 3 sheets, add remaining sauce and top with any
remaining ricotta mix (if none left no worries) mozzarella and parmesan
>cover with tin foil, bake for 30 min, then uncover and bake for another 10 min
let rest for 15 minutes before serving, top with parsley. Cut it into 8 pieces.
*I personally like to serve lasagna on some of the tomato sauce, saving a small amount |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: this lasagna is simple and can be adapted easily to other styles:
I've made with meat (left over Cincinnati style chili or Salumi meatballs cut thin for middle section, and used their meatball sauce too)
or with all jarred marinara sauce
or all fresh tomato sauce for more of a tart style
use less cheese or more, once used buffalo mozzarella sliced thin for middle, but too rich
I've never used spinach, its has so much water, find too runny
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