Lasagna with Ricotta & Mozzarella

Lidia Bastianich

If you love lasagna, there is no better time to make it than during the weekend. There are endless variations, but this is one of my favorites.

Ingredients
FOR THE PASTA:
2 RECIPES POOR MAN’S TWO-EGG PASTA DOUGH (recipe here)
FOR THE SAUCE:
¼ CUP EXTRA-VIRGIN OLIVE OIL
5 CLOVES GARLIC, THINLY SLICED
TWO 28-OUNCE CANS WHOLE SAN MARZANO TOMATOES, CRUSHED BY HAND
¼ TEASPOON CRUSHED RED PEPPER FLAKES
1½ TEASPOONS KOSHER SALT
½ CUP LOOSELY PACKED FRESH BASIL LEAVES, CHOPPED
FOR THE FILLING:
3 POUNDS FRESH RICOTTA, DRAINED OVERNIGHT
1 CUP GRATED GRANA PADANO
2 LARGE EGGS, BEATEN
½ CUP CHOPPED FRESH ITALIAN PARSLEY
½ TEASPOON KOSHER SALT
FOR THE ASSEMBLY:
UNSALTED BUTTER, SOFTENED, FOR THE BAKING DISH
1½ POUNDS FRESH MOZZARELLA, THINLY SLICED
1½ CUPS GRATED GRANA PADANO

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