Homemade Lasagna
One problem I have when I make lasagna is that it ends up as a mess on the plate. The hours spent reducing the sauce and making the pasta are ruined from a visual standpoint as the layers slide all over the plate when served. The other day I tried something different and it worked perfectly! How? It’s easy really….
When you assemble the layers, do the following:
- Put olive oil in a thin layer on the bottom of the cooking vessel.
- Add a layer of pasta and ensure it completely covers the bottom of the pan.
- Add thin slices of fresh mozzarella on the next layer and place spoonfuls of ricotta in various places. Leave 1″ gaps between the cheeses.
- Repeat Steps 2-3 until you get to the top layer about 1/2″ from the edge of the cooking vessel.
- Add a layer of pasta and ensure it covers everything.
- Add a thin layer of marinara sauce and ensure it covers the last layer of pasta completely.
- Sprinkle with Parmesan cheese.
- Bake at 425F until the internal temperature reaches 175F
To Serve:
- Let the lasagna cool after you remove it from the oven. This should take about 20 minutes.
- Place 2″ squares of the lasagna on plates.
- Spoon hot marinara over each serving.
- Serve!
In the picture above I used the method mentioned and did not have a single visual disaster! Every piece stuck together well and tasted great.
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