Friday, August 26, 2016


You can either make my marinara or tomato sauce recipe, make your own, or buy a good quality sauce from your supermarket. You can also find manicotti pasta tubes in your supermarket or use fresh lasagne sheets, as I did. If you don't have 6 people to serve this to, you can divide it into smaller portions and freeze it.
In the Italian language, lasagna refers to one sheet of pasta and lasagne (the plural of lasagna) refers to the dish with several layers. This distinction is rarely observed in North America.

1 recipe for either Casa Marinara Sauce or Casa Tomato Sauce
3 cups (750 ml) whole milk ricotta cheese
2 large egg yolks
1 ½ cups (375 ml) finely diced fresh mozzarella cheese
¾ cup (175 ml) freshly grated Pecorino Romano, or Parmigiano-Reggiano cheese
¼ cup (60 ml) minced Italian parsley
¼ t (1 ml) ground nutmeg
Salt and freshly ground black pepper
1 lb (500 g) package fresh lasagne sheets (containing 6 sheets)

Follow my recipe for either Casa Marinara Sauce or Casa Tomato Sauce (flavored with a slice of pancetta) and set aside.

Preheat oven to 375 F (190 C).

In a large bowl, combine the ricotta cheese, egg yolks, half of the mozzarella cheese, most of the grated cheese, parsley, and nutmeg.
Season to taste with salt and pepper.

Cut the sheets of lasagna in half, crosswise, and set aside.

Put a couple of ladles of sauce in bottom of a lasagne pan.

Place two tablespoons of ricotta mixture on one end of the lasagna sheet, spreading to the ends.
Roll up and place, seam side down, in the lasagne pan.
Repeat with the rest of the sheets.

Sprinkle with the rest of the mozzarella and grated cheese.

Cover with aluminum foil and bake for 30 minutes.

Remove foil and bake an additional 15 to 20 minutes or until filling is hot and cheese is melted.

Allow 2 pieces per person.

Serves 6

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