I had promised Matt that I would make him lasagna in my new TeamFar lasagna pan.
A gift from a friend. (Thank you Gail).
This pan is the perfect size for baking in the CSO. And deep enough for a four layer lasagna.
Lasagna weighed 6 3/4 lbs not counting the pan.
Matt doesn’t eat meat so I made a four layer cheese lasagna.
Moe and I had ours topped with the pork bolognese sauce.
Ready for the oven.
Just out of the Oven.
No longer a cheese lasagna.
Moe and I had ours topped with a Pork Bolognese sauce.
Make a double batch of Marinara Sauce (2 cans of tomatoes)
2 pounds of ricotta cheese
1 pound mozzarella grated
1 cup of fresh grated Parmesan
fresh basil or parsley
(optional: add minced garlic to the cheese filling)
Mix the ricotta with 2 cups of the grated mozzarella and 3/4 cups
of Parmesan and three eggs.
Add the chopped basil or parsley.
Season with salt and pepper. Add garlic if using.
Spoon sauce in the bottom of lasagna pan.
Top with sheets of pasta.
Add a layer of the cheese mixture.
Top with Marinara sauce.
Depending on the size of the pan, you should end up with
two to four layers.
Place a sheet of pasta over the last last layer, a ladle of
Marinara sauce to coat and finish with a layer of
shredded mozzarella cheese. Add a dusting of dried herbs and the
remaining Parmesan and
bake in a 350°F oven until bubbling and golden brown.
NOTE: Sometimes I finish it with a Bechamel sauce instead of
topping with mozzarella.
Home Cookin Chapter: Recipes From Thibeault’s Table
Basic Marinara Sauce
Olive oil, fresh garlic, canned Roma Tomatoes, salt, pepper, and
(Options: Depending on what I am using this sauce for I will
sometimes saute onions and also season with
a little crushed rosemary and oregano.)
Heat the olive oil with the garlic and saute 30 to 60 seconds,
don’t let the garlic brown. Add the tomatoes, salt, pepper and
basil. Do not cover. Just let simmer until the sauce reduces and
thickens. Less than 30 minutes.
OPTIONS: Toss in some Kalamata olives into the sauce.
or: Saute Italian sausage in the olive oil, add the garlic and the
Or: when the pasta is cooked and the sauce is reduced, toss in a
pound of prawns/shrimp. Cook for a minute or two until the prawns