MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: The Big Lasagna - Pt 2
Categories: Pasta, Cheese, Vegetables, Herbs, Greens
Yield: 10 servings

Directions Continue

Set a large pot of water over high heat. Cover and
bring to a boil. Set a large colander in a baking dish
and place near stove.

Season the boiling water generously with salt until it
tastes like sea water. Carefully lay one sheet of pasta
on the water's surface. Let it be completely immersed in
the boiling water, using a slotted spoon to gently it
push down if needed, before adding the next sheet. Add
two more pasta sheets in this way and cook for about 2
minutes, or until light in color, floppy in texture and
completely cooked through. If pasta bubbles above the
water's surface, use a slotted spoon to encourage it
back in. Use a sieve to gently remove pasta from the
water and into the prepared colander. Rinse under cold
water until cool enough to handle, then begin assembly.
Continue cooking, draining and rinsing pasta two or
three sheets at a time as you assemble lasagna.

Spoon about 3/4 cup bechamel into a 9" X 13" metal,
glass or ceramic baking pan, and use a rubber spatula or
your hands to generously coat bottom and sides of pan
with sauce.

Gently squeezing any remaining water from the pasta, use
two or three sheets to entirely cover the bottom of the
pan with minimal overlap, and leave ends hanging over
sides. (They'll be helpful for sealing the top.) All
four sides need not have overhang; two is plenty.

Crumble about 1/3 of the ricotta mixture evenly over
pasta to create foundation, then layer with sheets of
pasta from edge to edge of pan. Use kitchen shears to
help trim pasta to appropriate size and avoid overlap.

Spread about 1/3 of the tomato sauce over next layer and
cover with pasta.

Spread about 1 cup bechamel evenly over next layer,
sprinkle with 4 cup grated Parmesan, and cover with
pasta.

Repeat with remaining layers: ricotta, tomato sauce,
bechamel and Parmesan, ricotta, tomato sauce, bechamel
and Parmesan, following each with a layer of pasta. (If
using thicker noodles, you might not be able to fit 8
layers of noodles in the pan. If using store-bought or
dried pasta, you can skip the noodle layer between the
ricotta and tomato sauce as needed to prevent the
lasagna from stretching higher than the top of the pan.)

For the top, fold overhanging pasta over a whole sheet
to create a sealed pasta layer, then spread with
remaining bechamel. Gently cover lasagna with a piece of
parchment and wrap tightly with foil. Place onto a
baking sheet to catch any overflow and bake on prepared
rack.

After 40 minutes, pull lasagna from oven and carefully
remove foil and parchment. Sprinkle with grated
mozzarella and return to oven until golden brown and
bubbling on surface, about 20 minutes.

Allow to cool for at least 15 minutes before slicing and
serving. Leftover lasagna can be wrapped and
refrigerated for up to 4 days. To freeze, bake 30
minutes but do not brown, then cool, and freeze for up
to 4 weeks. Defrost, then sprinkle with mozzarella and
bake uncovered at 400oF/205oC for 25 to 30 minutes until
golden brown and bubbling on surface.

By: Samin Nosrat

Yield: One 9" X 13" lasagna (8 to 12 servings)

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

Continued from Part 1

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... Did you open the microwave door before the "ding"?
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