Wednesday, September 21, 2011


This recipe hails from Beans and Barley in Milwaukee, WI.  You can add roasted veggies or Italian sausage if you like but it is the best lasagna recipe I have tasted, just as it is.  Its a cheesey one!  Nancy.

2 Tbsp olive oil
2 cloves minced garlic
22 oz can imported plum tomatoes
2 Tbsp tomato paste
1/2 c water
2 tsp dried basil
pinch of red pepper
1 tsp salt
1/2 tsp sugar

2 lb ricotta cheese
1 1/2 c grated parmesan
1 tsp salt
1/2 tsp salt
1/2 tsp black pepper
1/2 c chopped parsley
2 c or about 1/2 lb shredded mozzarella

1 lb uncooked lasagna noodles (imported best)
2 c shredded mozzarella

Saute garlic in olive oil. Add crushed pepper for 30 seconds then add tomatoes and cook for 15 minutes.  Add remaining sauce ingredients and simmer about 10 minutes more.

In a 9x13 pan make 3 layers of 1/4 of sauce-dry noodles-1/3 of filling.  Top with remaining sauce.  Bake covered in foil in 350F oven and then take off foil and add last 2 c of mozzarella.  Bake until cheese is partially browned and bubbling.  Allow to set 20 minutes before cutting.  Tastes even better if made a day ahead and this also freezes well.

No comments:

Post a Comment