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Norma’s Lasagna Recipe



My hat goes off to Norma. I have never made a lasagna recipe with cinnamon, but the cinnamon combined with the cheeses and tomato sauce gives this dish a spicy sweet flavor that tingles the tongue.

** This recipe is one of Peter Pezzelli’s family recipes provided at the end of Francesca’s Kitchen.

Prep: 30 minutes | Cook: 30 minutes | Serves: 8-10

Noodles, tomato sauce, cheese

Ingredients

  • 2 packages lasagna noodles, flat or curled edges
  • 6-8 eggs
  • 1 large ricotta cheese (12-15 ounce container)
  • flat leaf parsley, chopped (approximately 1/4-1/2 cup)
  • 1 teaspoon cinnamon
  • 1/4 cup grated Parmigiano cheese
  • 1/4 cup grated Romano cheese
  • 2 quarts marinara sauce or meat sauce (1 quart = 32 ounces)
  • 2 mozzarella cheeses – medium size (sliced) or 1 package shredded mozzarella

Instructions

  1. Boil lasagna noodles in large pot of salted water until softened. Drain and add cold water to keep from sticking together. In a large mixing bowl, whip eggs until frothy. Add ricotta cheese and fold together. Add cinnamon, parsley, Parmesan and Romano cheeses, gently folding mixture together.
  2. To assemble lasagna: Use large ovenproof baking dish, approximately 12x15x3 inches. Start with a layer of sauce to cover bottom of dish to keep noodles from sticking. Take noodles from cooled water, shake off water. Place layer of cooked noodles, slightly overlapping, in bottom of dish. Spoon small amount of tomato sauce over noodles. Spoon ricotta mixture on top of the noodles. Sprinkle on 1/4 cup mozzarella pieces or thin slices. Spoon small amount of tomato sauce on top. Add another layer of noodles. Then add tomato sauce layer, layer of ricotta cheese mixture, then layer of mozzarella cheese slices and more sauce.
  3. Continue to layer until pan is 3/4 filled. There should be 3 or 4 layers. For top layer, a little extra mozzarella will give a nice browned crust to the finished dish. Put pan on a cookie sheet to avoid spills in oven. Bake in oven approximately 1/2 hour at 350°F or until bubbling and golden brown on top. If there are any ingredients left over, continue layering in another baking dish. These (the leftovers) can be frozen raw or after cooking for an extra meal.*

* Instruction for freezing lasagna: Before assembling remaining ingredients, line baking dish with heavy duty foil allowing the foil to hang over the sides of the dish by 4 inches. Layer ingredients following steps above. If you bake your lasagna at this time be sure to let cool completely. Stick the lasagna in the freezer for a few hours, then remove foil wrapped food from baking dish, fold foil onto lasagna and seal in ziploc heavy duty freezer bag. Label and freeze up to 3 months. Place in original container to thaw and bake.


Our Recommendations:

Marinara Sauce



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