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Ingredient
3 Cheese Lasagna
Introduce
Chef :
Taylor Topp Comacho3 Cheese Lasagna
This has become a beloved recipe over the years. Most of my recipes have incorporated steps that take some time to put together but the results are worth it. I usually start my sauce and mix my ricotta early afternoon. Then I just start my Bechamel and cook noodles when close to dinner time. Both Bechamel and noodles take the same amount of time to prepare. Then assembly is a breeze.
Ingredient
Food ration :
8 people
1 pound
lasagna noodles
1/4 teaspoon
ground black pepper
1/4 teaspoon
salt
2 cloves
garlic minced
32 ounce
Ricotta
3 cups
shredded mozzarella
1 cup
grated Parmesan
Cooking instructions
* Step 1
Start your pasta (tomato) sauce recipe. Most sauces take several hours to simmer. If using a jarred sauce you need 2 normal sized pasta sauce jars
* Step 2
Mix all ingredients for ricotta filling. Set aside in refrigerator until ready to assemble lasagna.
* Step 3
Start florentine recipe and set aside. Cook lasagna noodles according to packaging.
* Step 4
To start and assemble:
Preheat oven to 350 degrees. In a lasagna pan
* Step 5
Ladle bechamel on bottom of dish. Use about half of sauce
* Step 6
Lay down a single layer of lasagna noodles
* Step 7
Spoon over a layer of ricotta filling.
* Step 8
Spoon a layer of tomato sauce.
* Step 9
Take some of the grated Parmesan and mozzarella cheese and sprinkle a layer. Add more Bechamel.
* Step 10
Repeat layers until you are left with noodles on top.
* Step 11
Spread a small amount of sauce on top with any leftover cheese.
* Step 12
Using aluminum foil make a tent cover over dish. I never let aluminum and an acid based sauce sit together.
* Step 13
Bake for 1 hour.
* Step 14
Let lasagna rest and cool 15 minutes before cutting into and serving
Note: if there is a photo you can click to enlarge it
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