This is another recipe that began with a wonderful one from the much beloved and missed Fine Cooking. There is a bit of a debate over a ricotta or béchamel filling, but we prefer the texture of the ricotta filling. It is one of several dishes that Rich consistently asks for on his birthday. We have modified it over the years to match our family size and tastes. This is one of the only casserole dishes you will find me making, and it is because it doesn't just re-cook already cooked ingredients. The recipe, as it was given in the magazine, was for three lasagne, but with out family size, we have actually increased the amount of sauce, pasta, cheese, and ricotta filling, and make it in a gigantic pan. This still leaves us only a few pieces for lunches later. You can freeze it, assembled and unbaked, to make at a later time, if your family is smaller and you want to use smaller pans (use disposable foil pans). It also freezes well after it is baked, if necessary, but we have never found that necessary. I have a great vegetarian lasagna that was inspired by that same issue's recipes, which I will also share one of these days.

1 recipe Best Meat Sauce Ever (this can be made a day or two ahead of time - or earlier, and frozen, then thawed to use in the lasagna on the day you assemble)
48 ounces whole milk ricotta cheese
2 cups finely grated Parmesan or Romano cheese
3 ounces fresh basil, divided
salt and pepper, to taste
6 eggs
3 pounds thinly sliced fresh mozzarella (if you freeze it a little first, it is easier to slice it thinly enough), or shredded mozzarella (fresh is better, but if you cannot get it or the prize is too high, this works fine)
1 1/2 pounds oven ready lasagne sheets (we buy them inexpensively from Trader Joe's)

Start by making the sauce (unless you made it ahead of time). While it simmers, mix up the ricotta and grated Parmesan or Romano. Take 2/3 of the basil, trim any dried ends of the stems from them, and finely mince the stems, then finely slice the leaves. Stir them into the ricotta mixture. Add salt and freshly ground pepper, to taste. Mix in the eggs. Set aside, or put in the refrigerator, if you have a lot of time left on your sauce.

To assemble the lasagna, preheat the oven to 400˚F. Set out a deep 12" by 18" pan. Spread a couple ladles of sauce on the bottom of the pan.

Lay out the dry pasta in a single layer, breaking it in half, if necessary to fit the pan. Put a two or three ladles of sauce on the pasta and spread to cover. Dollop with a generous amount of the ricotta mixture. Lay out the mozzarella over the ricotta. Cover with another two or three ladles of sauce. Repeat this order until you have room for only the last layer of pasta. I can usually make three layers, then put the final layer of pasta over that.

For the last layer, lay the pasta sheets out in a single layer as before, spread two or three ladles of sauce over the pasta, and cover with a generous amount of the mozzarella. Cover the pan with foil, tenting it so it doesn't stick to the cheese. Bake for 45 minutes. You may want to put your pan on a jelly roll pan so if anything spills, it doesn't spill on the bottom of your oven.

While it is baking, remove leaves from remaining fresh basil, and reserving a couple small sprigs or flowers from the top as garnish. Finely chop (chiffonade) the leaves, and set aside.

Remove foil from pan and bake another 5 - 10 minutes. Remove from oven and sprinkle with the chopped fresh basil leaves. Allow to rest about 30 - 45 minutes. Garnish with the reserved sprigs/flowers, cut and serve.

We like to serve with a green or Caesar salad and garlic bread.

Labels: Homemaking, Keeping the Feast, Recipes, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 5:52 AM