AN ARRAY OF RECIPES AND TIPS
"IN THE STYLE OF" GRAHAM
LIGHT AND FRESH LASAGNA
I have never acquired a love for Lasagna. Always being too heavy, too cheesy, just plain too much for me (probably the exact reasons why most people love it)!
Many recipes later, I have finally found a recipe that is light and fresh and I adore it!
What makes it different? No ricotta! The only cheeses in it are fresh mozzarella and Parmesan on top...this is my kind of lasagna.
Now, if you are die hard on using ricotta go ahead and throw it in along with whatever else you want.
I usually make it as the recipe follows but I have added spinach and mushrooms and it was awesome. My husband really wants meat in it next time so I will probably try some ground bison.
Light and Fresh Lasagna
Inspired by 101cookbooks
Makes 9 3-inch square pieces
1 pound Lasagna noodles (do not use "no-boil" noodles)
3 Tablespoons extra-virgin olive oil
1 teaspoon sea salt
1/4 to 1/2 teaspoon Cayenne pepper
3 garlic cloves, minced or use a garlic press
1 28-ounce can diced tomatoes with onion and roasted garlic
3 4-ounce balls of fresh mozzarella, torn up into little pieces
a handful of slivered fresh basil
freshly grated Parmesan
Preheat oven to 375 degrees.
Fill a very large pot 2/3 full with water: salt, cover and bring to a boil.
Butter a deep, square baking dish. The one I use is the large Anchor Hocking dish...9x9 and 2 1/2-inches deep.
Place the olive oil, salt, Cayenne pepper and garlic in a pan and saute over medium-high heat for about minute.
Add the tomatoes and slowly bring to a simmer as well.
Remove from heat. Add more salt and adjust seasoning if needed. I used an immersion blender to smooth out the sauce. Set aside.
Boil the pasta for about 8 minutes, don't overcook. Once cooked, drain and run under cold water to stop cooking process.
Lightly cover the bottom of the baking dish with a bit of the sauce.
Next a layer of lasagna noodles (I had to cut 1/3 off of each noodle so the would fit perfect).
Now a thin layer of sauce,
and a bit of cheese.
Then pasta, sauce, pasta, sauce and cheese. Pasta, sauce, pasta, sauce and cheese. Keep going until you've used up all the pasta. You want to cover the top layer of lasagna with sauce and the very last of the cheese so you have a nice cheesy top (I should have used a little more cheese on top...next time)! You could sprinkle a little Parmesan on top too.
Bake until everything is melted and fragrant, 35 minutes or so. Let it sit for 10 minutes before serving. Sprinkle with Parmesan and slivered basil.