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Recipes>Lasagna3 tablespoons extra-virgin olive oil 1 minced onion 2 cloves minced garlic 1 (28-ounce) can crushed Italian tomatoes 1 tablespoon oregano 1 bay leaf 2 tablespoons Parmesan Lasagna filling: 15 lasagna noodles 2 pounds ricotta or ricotone Salt and pepper 1 1/2 cups grated Parmesan 1 pound mozzarella, grated 4 egg yolks Heat oil in a large skillet over medium heat. Saute onions, and garlic for 1 to 2 minutes until soft but not browned.. Add the tomatoes, oregano, and bay leaf to skillet. Simmer for half an hour, stirring occasionally. Stir in Parmesan, and remove bay leaf. Sauce is ready for lasagna to be made. In a large bowl, blend the ricotta, parmesan, salt and pepper. Mix in egg yolks and set aside. Preheat oven to 350 degrees F. In a large pot, boil water, and cook pasta about 10 minutes. In a 13 by 9-inch baking dish, spread a very thin layer of sauce and cover with layer of 5 noodles. Using half of ricotta cheese mixture, spread a layer over noodles. Top with one third of the mozzarella, a layer of using one third of sauce, and repeat. The third layer should be topped with sauce and mozzarella. Cover with foil and bake for 40 minutes, remove foil and bake for an additional 25 minutes. Remove from oven, and let stand for 20 minutes. Cut into squares and serve.
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