Lasagna is forking easy to make. It’s so easy you don’t even need a recipe.
I start by making the ricotta cheese.
It’s just a combination of milk, cream, fresh squeezed lemon juice(from one lemon) and a pinch of salt. This batch was actually made with a nonfat dry milk (enough to make a quart) and a pint of whipping cream (less fat than heavy cream) and it still forking came out. It was much better tasting than most ricotta cheese I can buy from most Arizona Supermarkets but comes out velvety smooth when cream, whole milk and heavy cream are used. Bring the milk, cream and salt it a slow boil for a few minutes and slowly add the lemon juice to make it curdle.
Now drain with paper towel lined colander.
I season the cheese with a small amount of fresh ground sea salt, fresh ground black pepper, a pinch of ground white pepper, a pinch of oregano, small amount of fresh ground nutmeg, about a cup of grated parmesan cheese and one beaten egg and mix to combine.
Either make fresh pasta sheets (about 1 cup semolina, 1 cup all purpose flour, one egg and salt)
or Boil lasagna noodles
Or use no boil noodles
Or Forking PURCHASE already made Pasta Sheets.
Use your own home made pasta sauce or your favorite jarred sauce.
Coat your lasagna pan with oil.
Start the laying process with sauce in the pan.
Know lay down some pasta sheets and top them with some sauce.
Add about a third of your ricotta mixture and just a little sauce.
Cover with more pasta sheets going in the other direction.
Top with more sauce and make a different layer.
I cooked up and seasoned up fresh sprigarella but you can use anything like spinach, broccoli, mushrooms or sausage and mix that up with maybe less than a third of your ricotta mixture and top with a delicious blend of mozzarella, provolone and sharp provolone. (my signature blend of cheese is 1 1/2 lb. mozzarella, 1 lb. provolone, 8oz. sharp provolone) That much cheese usually makes two pizzas and one lasagna. leftover shredded cheese stores well in the freezer.)
Season the cheese with fresh ground sea salt, fresh ground black pepper, oregano and basil and then top with pasta sheets and more sauce, and the rest of your ricotta mixture.
Top the top with sauce and more shredded cheese blend, fresh ground pepper, fresh ground sea salt, oregano, basil and more sauce, a light drizzle of extra virgin olive oil and cover with aluminum foil that has been oiled lightly. (oiled side goes down and faces lasagna) bake at 350 degrees for an hour. Let cool over night cut, serve and reheat the next day.
Lasagna is Forking easy to make!