Lasagna

Well... today was supposed to be Lasagna day. I had gotten an email asking how to make one that stands up when taken out of the pan, yet isn't overcooked or burnt. Unfortunately, my camera decided to pick today to not record sound. So.... instead of letting my reader down, I am going to write about some key points to a good lasagna.




  This is a level 3 recipe

   First, let me point out the most important thing I have learned about it... do Not precook your noodles (or buy the par cooked ones). Yes.. I said do not precook them. Even though you have heard differently your entire life. And my Grandma would smack me with a wooden spoon if she heard me tell you that (since she always did), but I don't like a lasagna that looks like mush on my plate. So what do should you do? Well, there are 2 ways to go. The ambitious way and the easy way. I think the ambitious way tastes better, but it requires much more work (and also will result in much more praise).

   For the ambitious: Pick your favorite fresh pasta recipe. I prefer one with Eggs in it for this. I think it adds a dimension of flavor. You are going to make sheets the size of your pan, and 1/16th of an inch thick. You will need 5 sheets ... 2 for the bottom (with a layer of sauce in the middle), then 2 layers, then one for the top.
   For the easy way (which I have done almost exclusively at home, since at work I get boxes of pasta sheets), you will just use any lasagna noodle from the box. It will cook itself in the tomato sauce as it bakes. It will keep from getting too dry by adding 20% by volume water to sauce when you put it in the pan. That way, as it absorbs it, the final product will not be watery, and the pasta will be cooked in "flavored" water. 

   Now, for the filling. It is simple, and easy to mix more to if you find you did not make enough. But simple doesn't mean simple flavors. The amounts I am going to use are for a full chafing dish size pan, about 2" deep. Start with a 5lbs ricotta. Mix in 8oz shredded mozzarella, 4oz shredded parm, 1 tablespoon dried oregano and dried basil, garlic powder salt and white pepper to taste. Once mixed well, add 3 eggs. Do not pre mix them. Just crack them right into the bowl of filling, get your hand in there, and start mixing. I don't use an electric or a wisk. I don't want air incorporated into it.

   If you are using dried pasta, place a layer of pasta down, try to make them fit, but don't worry if they are not flat on the bottom around the edges. I place a layer around the edges as well, kind of boxing it in. That way it all falls into place as it cooks. Just make sure there are no gaps in the pasta on the bottom larger then 1/4" wide. Completely cover the bottom layer with sauce. Rememebr to make sure you thinned it out first. Steam rises, so all that sauce on the bottom will assist in cooking the other layers. Then a second layer of pasta and spoon a thin layer of sauce on top of them.
   For fresh, spread a thin layer of non-thinned out tomato sauce on the bottom of the pan, place your first sheet of pasta then 2 ounces of sauce spread on top, then add a second layer of  pasta and sauce.
   Next, take your cheese filling mix, and place half of it as a layer. Then add some sauce on it. For fresh, about 2 ounces; for dried, about 4. Then place a layer of pasta, spoon an ounce of sauce on top, and repeat with a second layer of the filling mix, sauce, and pasta.
   After the last layer is placed on top, add about 6 ounces of sauce (same for dried and fresh) on top, and place in the oven covered with foil.
   Make sure you do not let the foil touch the sauce. Make a dome if you have to.
  Bake at 350 for about 45 minutes. Take it out of the oven and remove the foil. If it is not bubbling, throw it back in for another 10 minutes (foil off) and check it again. Turn the oven up to 375. Sprinkle about a 1/4 cup of grated parm on top. Then place sliced (shredded if you don't have it) mozzarella cheese on top. As much as you like. I cover every square inch, then throw like 8 more just for the love of cheese. Once you have satisfied your cheese lust, place it back in the oven until the cheese gets some color.
   Remove from oven, let sit for 5 minutes, and you are done.


  Few ideas...

  If you want to do it in advance and use it for future meals, make a large pan of it but do not add the cheese on top before baking. Once cooled, slice into servings, double wrap in plastic wrap, and freeze. You can take them out for dinner in the morning, keep in the fridge, and 4 minutes or so in the microwave (still wrapped) will bring them back to temp. Then top with sauce and cheese, and either finish in the oven or cover and place in the microwave.

  If you want meat, instead of cooking it inside, in a separate pan, cook some finely chopped onions, ground beef (or sausage or both), chopped garlic, oregano and salt/pepper. Once done, add tomato sauce and then pour it on top right before serving.

  Again, my apologies for not filming. if you all have questions, or need something clarified, please email me. I will answer ALL emails.