Sunday, April 10, 2011


Anyone want a bit of lasagna? I think I made enough for all of you! I certainly put the bolognese to good use.

I like to use an assortment of cheeses to give it depth of flavor. I used provolone, mozzarella, asiago, parmesan and fontina.

I always spray my lasagna pan with cooking spray so the noodles don't stick.

I use ricotta rather than a bechamel. It is really up to you as to which you prefer.

The noodles need to boil for about 10 minutes and you must be diligent about moving them around during this time so they do not stick to each other.

I heavily season the ricotta. I add 4 large eggs, salt and pepper, granulated garlic, Parmesan cheese and oregano.

I always add a layer of thinly sliced ham or prosciutto. This gives the lasagna a very rich flavor.

Rinse the noodles with cold water.

I place 2 layers of noodles on the bottom of the pan to start the assembly process.

The next step is to cover the noodles with some cheese. As the lasagna bakes, the cheese will melt and run into the noodles to create a stable base for the dish.

Time for a layer of bolognese.

Then more noodles.

And more cheese. Each time I add a layer of cheese I use a different cheese.

Then a layer of the ricotta and another layer of cheese.

Then I add sauce, cheese and ham. I add a whole layer of ham. I showed this with the one piece so you could see what is under it.

More noodles, more cheese and a layer of fresh basil.

One more layer of noodles and cheese topped with bolognese and sprinkled with Parmesan and asiago.

This bakes at 300 degrees for about an hour and a half. I used a very deep lasagna pan so if you use one which is more shallow, you would bake it for less time.

What? You say the lasagna is ready?

Well, I would like a little taste?

Too bad Teddy! Lasagna is not for puppies!