From: bluesky
Date: Fri, 17 Mar 2000 18:43:34 -0800
NOTICE THAT THERE IS NO MOZZARELLA IN LASAGNE!
NO COTTAGE CHEESE EITHER!
On The Day Before The Baking:
2 lbs ricotta cheese
1/2 cup grated parmesian cheese
1 tablespoon parsley
Salt & Pepper to taste
Using an electric beater, mix ingredients and add 5 eggs ONE EGG AT A TIME.
Cover and put the mix in the fridge.
Next, bake about 12 italian sausages on a rack, in a pan @ 350 degrees F
for one hour. Drain and refridgerate the sausages.
Make the sauce. (recipe at a later date)
On The Day Of Eating:
Oil the sides and bottom of a 20 pound roasting pan with olive oil.
Boil water in a large pot for the noodles - medium size package of noodles.
Cook the noodles in the water and drain.
Slice the sausages.
Build the Lasagne:
Spoon sauce in the bottom of the roasting pan.
Sprinkle grated cheese
put in a single layer of noodles
put in a layer of sausage
spoon a layer of ricotta
layer of noodles
layer of sausage
layer of ricotta
layer of noodles
spoon in sauce
sprinkle more grated cheese
Do Until:
roaster is 1/3 full
Pour in and spread 1/2 of remaining ricotta mix
Continue layering until the roaster is 2/3 full.
Pour in and spread remaining ricotta mix
Layer with noodles, then sauce, then remaining grated
cheese.
Try to leave about two inches of empty space on the top to allow
the eggs to rise.
Run a butter knife around the outer edge.
Cover with foil and the roaster lid.
Bake for 1.5 hous @ 325 degrees F
To check for "doneness", push a knife into the center and pull it
out. If there is no cheese sticking to the knife, it's done.
Now For The Last.
Remove the roaster from the oven and let it sit for 15 minutes.
Serve it with extra sauce that is heated.
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