What you will need:
Approximately 16 ounces of fresh lasagna noodles
1 to 2 pounds your favorite roasted vegetables
(or favorite meat if you prefer)
4 ½ cups (36 ounces) Heirloom Tomato
Sauce (2.5 pounds fresh tomatoes)
2 tablespoon chopped fresh parsley (use ½ in sauce and ½ in cheese mixture)
1 to 2 clove garlic, crushed (we really like garlic)
1/2 tablespoon fresh finely chopped oregano
1/2 cup minced onion
1/8 cup molasses
2 teaspoons fresh lemon juice
2 tablespoons extra virgin olive oil
4 to 5 large leaves of basil
1 1/2 teaspoons salt (use 1 teaspoon for sauce and ½ teaspoon in cheese mixture)
¼ teaspoon freshly ground pepper
1 egg
1 pound small ricotta cheese
3/4 cup grated Parmesan and comte̒, (has a nutty but not sharp flavor)cheeses
1 pound shredded mozzarella cheese (Oh heck just use a lot of cheese)
Conversion Note: 1 teaspoon of the dried herb = 1 tablespoon of the fresh
Preparing you tomatoes:
Boil your tomatoes whole until skins starts to peel
You can do this ahead of time and cool in the refrigerator
Once they are cool peel the tomatoes and seed
You can then chop the tomatoes for a chunkier sauce or blend in the food processor for a smoother sauce
Preparing your roasted vegetables:
Make sure your vegetables are no more than ¼ inch thick
Brush lightly with extra virgin olive oil
Season lightly if you wish but be careful as your sauce will be seasoned
Place on a baking sheet in a preheat oven to 350 degrees F
Depending on the thickness of your vegetables this will take 30 min or more
When vegetables are tender they are done (do not overcook)
How to Make It:
Preheat oven to 375 degrees F
Bring a large pot
of lightly salted water to a boil
Add the pasta, and cook for 2 to 3 minutes. Fresh pasta cooks very quickly. It will float to the surface when fully cooked. Drain thoroughly
If using roasted vegetables, have these prepared beforehand
In a large pot place your prepared tomatoes
Add fresh parsley, crushed garlic, oregano, minced onion, molasses, lemon juice, olive oil, basil, salt and pepper
Cook over a low heat for 60 to 90 minutes, stirring occasionally
In a large bowl combine
Ricotta cheese, grated parmesan
, comte̒, egg, parsley, salt and pepper
In a large baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.
Cover with foil and bake in preheated oven for 35 to 40 minutes
Remove foil and bake for another 5 to 10 minutes
Let stand for 10 to 15 minutes before cutting
Wine Pairing:
A nice full-bodied
Syrah
Or for a soft smooth wine try a Pinot Noir
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