Four-Cheese Lasagna: step by step
Posted on Sunday, December 18, 2011
I recently received an email from someone who had almost a nervous breakdown from having to make a simple lasagna for a family gathering. There was nail biting and tears which is exactly the opposite of what I’m trying to teach on this blog. It made me realize that simple recipes that I take for granted are sometimes a source of great stress for people who have never made them before. The process of making lasagna should be all about relaxing and having a good time. If you need to pop a valium you’re missing the point. Be Zen.
This is my favorite lasagna recipe, it contains fresh ricotta, parmegiano, montasio cheese and fresh mozzarella and it’s layered in between pasta sheets with tomato sauce, basil and oregano. It could be adapted a myriad of other ways but this is the one I love the most. Just make sure to cook it long enough to get that nice crust on top.
I won’t write much but I will let the photos do the talking.This is how to assemble the perfect four-cheese lasagna. Now pull up your sleeves, pour that glass of wine, take a deep breath and let’s do it.
Four-Cheese Lasagna recipe
For the Four-Cheese Lasagna
- 3 tablespoons olive oil
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1 28 oz. can San Marzano whole peeled tomatoes, including the juice, (or in season 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped)
- 2 tablespoons tomato paste
- 1 large pinch of sugar
- 1 pinch hot pepper flakes
- fresh basil leaves
- 1 1/2 cups fresh ricotta
- 1 whole egg
- salt and pepper, to taste
- 1 fresh mozzarella (unsalted)
- 2 teaspoons oregano
- 1 1/4 cup freshly grated parmegiano
- 1 1/4 cup freshly grated montasio
- 8 to 10 pasta sheets, preferably fresh (boil them for 30 seconds, cool in cold water and dry)
- butter for the dish
For the tomato sauce:
- Heat the olive oil in a saucepan. Add the chopped onion and stir to coat. Reduce the heat to low and let it cook for 15 to 20 minutes, stirring occasionally until soft and translucent. Meanwhile, place the tomatoes in a bowl and crush them with your hands or using a potato masher. Add the garlic to the cooked onions and cook for a minute more. Add the tomatoes, including the juice, a few leaves of basil, the tomato paste and pinch of sugar. Season with salt and pepper and bring to a very low simmer. Cook for 15 to 20 minutes more, stirring occasionally, until it gets thicker. Remove from the heat, if you want you can blend the sauce for a few seconds for a smooth consistency.
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- Place the fresh ricotta in the bowl of a food processor, add a handful of basil leaves, 1 whole egg, and season with salt and pepper. Process until smooth. Set aside.
- Slice the fresh mozzarella and set aside. Place the grated Parmegiano and Montasio cheese in separate bowls. Butter a 9 by 9 inches baking dish. Place the pasta sheets on a tray. Preheat oven to 350’F.
To assemble the lasagna:
- Ladle some tomato sauce at the bottom of the buttered dish. Top with a layer of pasta, cut to fit the dish. Top with another layer of tomato sauce. Sprinkle a generous layer of Parmegiano and Montasio on top. Arrange 6 mozzarella slices on top and some basil leaves. Sprinkle with oregano.
- Place another layer of pasta, cut to fit the dish. Ladle some tomato sauce and top with the fresh ricotta mixture. Cover with Parmegiano and Montasio cheese. Place another layer of pasta, cut to fit the dish.
- Ladle some tomato sauce. Sprinkle another generous layer of Parmegiano and Montasio cheese. Top with more slices of mozzarella, some basil leaves and oregano. Top with another layer of pasta. Ladle another layer of tomato sauce. Top with the remaining slices of mozzarella and sprinkle the top with Parmegiano and Montasio cheese. Top the lasagna with dots of butter.
- Place the dish on a baking tray and bake the lasagna for 45 minutes at 350’F or until golden and crusty on top. When it comes out of the oven, let the lasagna rest for at least 15 minutes before cutting into it. It’s even better re-heated the next day.
Sunday, December 18th, 2011Entree, Pasta, Vegetarian
FAQs
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly and the cheese is melted. Let stand 10 minutes before serving.
Do you have to mix egg with ricotta for lasagna? ›
Eggs help bind the ricotta cheese, but if you don't have eggs on hand then it's OK to omit them. Adding egg to ricotta cheese helps to bind the cheese for lasagna so that it doesn't ooze out of the casserole when you cut it. Basically, the egg helps all the cheesy goodness stay intact.
Can you cook oven-ready lasagna noodles? ›
Yes, you can absolutely boil your lasagna noodles – even the oven-ready type. I prefer to par-boil (partially boil) oven-ready dried noodles for lasagna for 3-5 minutes before they become “al dente”. Al dente is an Italian term that literally means 'to the tooth'.
How many layers of lasagna should you use? ›
Let me break it to you: If you want to make a lasagna, three layers just won't cut it! For the perfect lasagna, you need at least 4-5 layers to really enjoy all those mouth-watering flavors. And, here's a pro-tip: make sure to season each layer generously, but not too much. The average lasagna has 8 layers!
Should I bake lasagna covered or uncovered? ›
Cover the baking dish with aluminum foil. Bake in the preheated oven for 30 to 40 minutes. Remove the foil and bake until cheese is golden brown, 5 to 10 more minutes. Remove from the oven and let stand for 10 minutes before cutting and serving.
Can you overcook lasagna in the oven? ›
Lasagna should be cooked for at least 45 minutes in a hot oven at 350°F, though it really depends on the number of layers. To prevent an overcooked surface and an undercooked center, cover with aluminum foil halfway through the cooking process.
Why do Italians put hard boiled eggs in lasagna? ›
It adds a wonderful texture and flavour to the lasagna. We have received requests to make our lasagna without the egg because it just seems so foreign to some people. That's no problem. We don't mind omitting it; but, if you enjoy authentic food, I would encourage you to give it a chance.
Should you drain ricotta for lasagna? ›
That's why it's important to give yourself as many advantages as you possibly can, especially when it comes to removing excess moisture before and during the cooking process. Epstein explains that if ricotta isn't drained as part of the prep, "the moisture in the ricotta causes the lasagna to fall apart."
Why is my ricotta runny in my lasagna? ›
An unfortunate soupy texture in lasagna is caused by excess moisture in the ingredients. Thoroughly draining the ricotta cheese you'd use in a classic lasagna recipe or squeezing the cooked spinach you might add to a vegetarian version can definitely help.
What is the difference between oven-ready lasagna and regular lasagna? ›
Then I did a little bit of research, and I realized that the only difference between regular lasagna noodles and no-boil lasagna noodles is that no-boil lasagna noodles are pre-boiled for a bit before drying — otherwise, they are exactly the same.
“No-boil noodles hold a nice texture ― just make sure you don't overcook the dish,” said executive chef Walter Pisano of Tulio in Seattle. “While we always make our pasta from scratch at Tulio, the everyday home cook may not have the time or energy to do that, so I'd recommend they give these no-boil noodles a try.
What should the last layer of lasagna be? ›
The Final Layer
Top the middle layers with a final layer of pasta. Spread it with more sauce, and sprinkle it evenly with shredded cheese. I like to use a mix of shredded mozzarella cheese and Parmesan cheese here. Lasagna = layered!
What is the best bottom layer for lasagna? ›
Start by spreading a layer of your tomato-based sauce (either a plain tomato sauce or your pre-made ragù) on the bottom of your dish. Next, add a single layer of pasta sheets. Then, add a layer of white sauce, followed by another single layer of pasta sheets.
How many pieces of lasagna in a 9x13 pan? ›
As a general rule of thumb, one 13x9 pan will yield 8 medium-sized portions. You can adjust the serving sizes to your family's appetite: if they have larger appetites, you cut the pan into 6 large portions, and if they have smaller appetites, you can cut the pan into 10 smaller portions.
How long to let lasagna rest before cutting? ›
When the lasagna is ready it is difficult to resist the temptation to immediately eat it, but be careful because even in this case you have to be a little patient. Wait for your lasagna to rest for about 20 minutes once it is baked, in this way it will not fall apart when cut.
What is the difference between oven ready lasagna and regular lasagna? ›
Then I did a little bit of research, and I realized that the only difference between regular lasagna noodles and no-boil lasagna noodles is that no-boil lasagna noodles are pre-boiled for a bit before drying — otherwise, they are exactly the same.
Does lasagna rise when baking? ›
The lasagne will expand to the edges of the pan during baking.
How many pans of lasagna for 100 people? ›
Assemble ingredients as follows: In steamtable pans (12" x 20" x 2 ½") which have been lightly coated with pan release spray. For 50 servings, use 2 pans. For 100 servings, use 4 pans.
