Carnival Lasagna

Carnival Lasagna
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Carnival Lasagna ingredients

  • 1 recipe Sunday Meat and Tomato Sauce (page 68), made with tiny meatballs
  • 1 1⁄2 recipe Fresh Egg Pasta (page 76)
  • Salt
  • 1 32-ounce container whole-milk or part-skim ricotta
  • 1 lb fresh mozzarella, diced
  • 1 1⁄4 c freshly grated Parmigiano-Reggiano or pecorino romano, or a combination

Cooking Carnival Lasagna

1. Remove the meats from the sauce.
2. Refrigerate the pork and braciole for another use. Cut the sausages into thin slices and set them aside with the meatballs for the lasagne.
3. Cut the pasta into 12 strips 14 by 6 inches.
4. Lay out some lint-free kitchen towels on a work surface.
5. Have ready a large bowl of cold water.
6. Bring a large pot of water to a boil.
7. Add salt to taste.
8. Add a few strips of the lasagne and cook until tender yet firm to the bite, I to 2 minutes for fresh pasta.
9. Scoop the pasta sheets out of the water with a small sieve and a slotted spoon.
10. Place them in the bowl of cold water to cool, then, lay the pasta out flat on the towels.
11. Repeat cooking and cooling the remaining pasta in the same way; the towels can be stacked one on top of the other.
12. Preheat the oven to 350 F. Spread a thin layer of the sauce in a 13 x 10 x 3-inch baking pan. Set aside the 2 best-looking pasta strips for the top layer.
13. Make a layer of pasta, overlapping the pieces slightly.
14. Spread about one-fourth of the ricotta on top of the pasta, then scatter on about one-quarter of the meatballs and sliced sausages and one-quarter of the mozzarella.
15. Spoon on about 1 cup more of the sauce and sprinkle with 1/4 cup of the grated cheese.
16. Repeat the layers three more times and top with a final layer of pasta.
17. (The lasagne can be prepared ahead of time to this point.
18. Cover tightly with plastic wrap and refrigerate up to overnight.
19. Remove from the refrigerator at least an hour before baking.
20. ) Make a final layer of 1 cup sauce and the remaining grated cheese.
21. Bakei the lasagne for 1 hour and 10 to 30 minutes, or until the top is browned and the sauce is bubbling around the edges.
22. If it starts to get too brown on top before it is heated through, cover the pan loosely with aluminum foil.
23. Remove from the oven and let cool for 15 minutes.
24. Cut the lasagne into squares and serve.
25. Winei Match: Lacryma Christi Rosso, Mastroberardino From Italian Holiday Cooking by Michele Scicolone.
26. 2001. All rights reserved.
27. HarperCollins Publishers.

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