"This lasagna fills the brief: It's a stacked creation, layered with pasta sheets and sturdy kale leaves, smothered in a rich and meaty tomato sauce, oozing ricotta and gratineed piquant cheese. This recipe calls for uncooked lasagna sheets, which removes the extra step of precooking the pasta. Using all the sauce and then covering the dish with foil will create the steam needed to cook the lasagna sheets."
"Three Cheese Lasagna Active Time: 40 minutes Total Time: 2 hours Yield: Makes one 8-by-10-inch lasagna INGREDIENTS 1 (16-ounce) box lasagna sheets 1 bunch Tuscan kale, tough ribs removed, leaves torn in large pieces (optional) 1 (8-ounce) container fresh mozzarella ciliegine (little balls), drained and coarsely torn 1 cup (packed) finely grated Parmigiano-Reggiano or Pecorino Romano cheese"
"Meat sauce: 1 tablespoon olive oil 1/2 pound ground beef 1/2 medium yellow onion, finely chopped 2 garlic cloves, minced 1 teaspoon dried oregano 1/4 teaspoon crushed red pepper 2 tablespoons tomato paste 1 (28-ounce) can crushed Italian plum tomatoes 1 tablespoon balsamic vinegar 1/2 teaspoon kosher salt, or more to taste 1/4 teaspoon freshly ground black pepper, or more to taste"
A three-cheese lasagna combines uncooked lasagna sheets layered with torn Tuscan kale, fresh mozzarella ciliegine, grated Parmigiano-Reggiano or Pecorino Romano, and a ricotta mixture. Uncooked sheets cook in the casserole by using abundant sauce and covering the dish with foil to trap steam. The meat sauce uses olive oil, ground beef, onion, garlic, oregano, crushed red pepper, tomato paste, crushed Italian plum tomatoes, balsamic vinegar, salt, and pepper. The ricotta mixture includes whole-milk ricotta, egg, grated cheese, cream or half-and-half, grated garlic, and salt. The recipe yields one 8-by-10-inch lasagna with 40 minutes active time and two hours total time. Kale can be omitted for simplicity and the sauce can be made vegetarian by omitting meat.
Read at www.mercurynews.com
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