nto pieces.
Put the ricotta and half of the pizza
repared dish. Cover with 3 lasagne sheets, cutting to fit dish
Make the filling: Drain the ricotta in a fine sieve set
as softened.
Meanwhile, break lasagne lengthwise into strips. Set long
Cook the lasagna according to package instructions. Drain and chill in cold water. Cut in half diagonally.
In a blender, puree the garlic, parsley, ricotta, feta and cream. Layer the lasagna, cheese mixture and basil leaves on 4 serving plates. Season to taste and serve.
1 minute then add the Ricotta, breadcrumbs& sage Season to taste
ecessary.
IF PREPARING FRESH LASAGNE PASTA: While sauce is simmering
ransfer to a bowl. Add ricotta; stir until combined. Divide into
/2-inch strips. Set lasagne sheets aside.
For the
Add olive oil and 1 tablespoon salt to rapidly boiling water. Gradually add lasagne noodles so that water continues to boil. Cook, uncovered, stirring occasionally, until tender and drain. Mix Ricotta, eggs, salt, pepper, parsley and Parmesan together. Cover bottom of 13 x 9 x 2-inch baking dish with 1/3 meat sauce. Place 1/3 Mozzarella over sauce and top with Ricotta mixture.
Add a layer of 1/2 the lasagne.
Repeat layers.
Cover with remaining meat sauce and cheeses.
Bake in 375\u00b0 oven for 30 minutes.
ottom of prepared dish with lasagne sheets, cutting to fit. Layer
Preheat oven to 350\u00b0F. Mix half the Parmesan with the ricotta, herbs, and oil and season to taste.
Put cream, stock and mascarpone in a saucepan and bring to a boil. Remove from heat and stir in remaining Parmesan.
Put 3 lasagne sheets in a baking dish and spread with half of the tomato sauce. Cover with three more lasagne sheets. Add ricotta mixture and three lasagne sheets. Add dried tomatoes and final three lasagne sheets. Cover with remaining tomato sauce and pour mascarpone mixture over the top. Bake for 45 mins.
Cook the lasagne in boiling salted water for 5 mins. Drain and refresh in cold water. Cut in half diagonally.
In a blender, puree the garlic, parsley leaves, ricotta, feta and cream. Season with salt and black pepper. Layer the lasagne, ricotta mixture and basil leaves on 4 serving plates.
In a saucepan, bring 3/4 gallon water to a boil. Stir in the vinegar and a pinch of salt. Poach the eggs one at a time for 4 mins each. Lay 1 egg on each lasagne portion and season with black pepper.
Cut lasagne sheets into thirds. Cook in a large saucepan of boiling water 2-3 mins, adding zucchini and asparagus for last 30 seconds of cooking. Drain well. Set aside.
Place a lasagne sheet on each serving plate. Spread with some ricotta cheese. Top zucchini, asparagus and vegetables. Drizzle with pasta sauce. Repeat layers, finishing with a sheet of lasagne, a drizzle of pasta sauce, a little ricotta and a few basil leaves.
re using homemade) and spinach/ricotta mix.
For the spinach
Cook noodles according to directions on package.
Drain and set aside.
When cool enough to handle, carefully separate noodles.
In medium size bowl, beat egg, then blend in Ricotta and Jack cheese, oregano, parsley and garlic.
Spread Ricotta mixture evenly over each noodle.
Roll from end to end.
Stand rolled noodles on end in a greased shallow 8 x 10-inch baking dish. Blend cream and Pesto; pour evenly over lasagne rolls.
Cover and bake at 350\u00b0 for 30 to 35 minutes.
repared dish. Top with a lasagne sheet and another 1/2
ottom and side with 2 lasagne noodles, overlapping slightly. Place on
Cover with a layer of lasagne sheets. Top with half remaining
hese will serve as your lasagne noodles.
Put the olive