PASTA DAY: Lasagna Di Magro (Meatless Lasagna)

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* Exported from MasterCook *

 

Lasagna Di Magro (Meatless Lasagna)

 

Recipe By : " Savoring Italy " by Michele Sciolone/Star Tribune, 5/2000

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***SAUCE***

3 tablespoons unsalted butter

1 tablespoon olive oil

1 yellow onion -- finely chopped

56 ounces canned plum -- (Roma) tomatoes,

seeded and chopped with their juice

OR 5 lb. fresh tomatoes -- peeled,

seeded and chopped

Salt and freshly ground black pepper -- to taste

6 fresh basil leaves -- , up to 8

torn into small pieces

10 ounces fresh or dried lasagna noodles -- About

***FILLING***

1 egg

3 cups ricotta cheese

1/4 cup finely chopped fresh parsley

Salt and freshly ground black pepper -- to taste

1 cup grated Parmesan cheese -- (about 4 oz.)

plus additional for optional garnish

10 ounces fresh mozzarella cheese -- thinly sliced,About

 

Serves 6.

 

This lasagna is the closest to the one most Americans are familiar

with. From " Savoring Italy " by Michele Sciolone (Time-Life, $40).

 

Sauce: In a large saucepan over medium heat, melt the butter into the

oil. Add the onion and cook, stirring occasionally, until tender, about 5

minutes. Add the tomatoes with their juice and salt to taste and bring the

mixture to a simmer. Cook, stirring occasionally, until thickened, about

45 minutes. Stir in the pepper and basil to taste; remove from the

heat. Set aside to cool to room temperature. (You should have about 7 cups.)

 

Bring a large pot of salted water to a boil. Add the lasagna noodles and

cook just until tender. (Fresh noodles will take about 1 minute; dried

noodles will take 7 to 8 minutes.) Drain about 2/3 of the cooking water,

leaving the pasta and the remaining 1/3 of the water in the pot. Add

enough cold water to fill the pot; set aside.

 

Filling: In a medium bowl, lightly beat the egg. Stir in the ricotta

cheese, parsley and salt and pepper to taste. Set aside.

 

Preheat the oven to 375 degrees.

 

To assemble: Spread about 1/2 cup of the tomato sauce over the bottom of a

9-by 12--inch baking dish. Remove the noodles from the pot, place them

flat on a clean towel and top with another towel to remove any excess

moisture. Make a single layer of pasta in the pan, overlapping the strips,

if necessary, by no more than 1/4 inch. Cut to fit. (Do not prop the

edges of the pasta along the sides of the pan or the pasta will become dry

and tough during baking.) Spread about 1 cup of the ricotta mixture evenly

over the noodles and sprinkle with 1/4 cup of the Parmesan cheese. Top

with 1/4 of the mozzarella cheese. Continue this layering process --

sauce, pasta, ricotta and Parmesan, ending with a layer of mozzarella

cheese. You will have extra tomato sauce. (You may cover and refrigerate

the lasagna for several hours or overnight before baking.)

 

Bake the lasagna 30 to 40 minutes, until the sauce is bubbling, the top is

browned and the center is heated through. (If the lasagna is baked

straight from the refrigerator, it will need to bake about 10 minutes

longer.) Set the lasagna aside for 10 minutes.

 

Meanwhile, in a small saucepan over low heat, reheat the remaining sauce

until warmed through.

 

Cut the lasagna into rectangles and transfer to individual serving

plates. Spoon some of the remaining sauce over the top and, if desired,

sprinkle with additional Parmesan cheese.

 

Nutrition information per serving:

 

Calories 735, Carbohydrates 55 g, Protein 43 g, Fat 39 g, including

sat. fat 22 g, Cholesterol 153 mg, Sodium 1218 mg, Dietary fiber 4 g

 

 

 

 

 

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