![]() ![]() Sprinkle the sauce with ½ cup of the grated cheese. That is fine.) Spoon enough meat sauce, about 2 cups, to cover the noodles in an even layer. Also, the noodles will most likely overlap in the center of the dish. (A little ‘cut and paste’ might be necessary. Arrange noodles lengthwise and side by side so as to cover the bottom of the baking dish and overhang the short ends of the dish by about 2 inches. To assemble the lasagna, ladle about 3/4 cup of the meat sauce over the bottom of a 15 x 10-inch baking dish. Add the ricotta and stir until thoroughly blended. While the noodles are cooking, beat the eggs with the salt in a mixing bowl until foamy. When the cooked noodles are chilled, remove them from the ice bath and stack them on a baking sheet, separating each layer with a clean, damp kitchen towel. Repeat the cooking and cooling with the remaining two batches of lasagna noodles. When the lasagna noodles are al dente, remove them with a wire skimmer and transfer to the ice water. While the pasta is cooking, set a large bowl of ice water next to the stove. Cook the pasta, semi-covered, stirring occasionally, until al dente, 8 to 10 minutes. Stir about one third of the lasagna noodles into the boiling water. ()īring 6 quarts of salted water and the olive oil to a boil in an 8-quart pot over high heat. Discard the liquid that drains into the bowl. Cover with plastic wrap and refrigerate overnight or up to one day. Place the ricotta over the cheesecloth and set the sieve over a bowl. Line a sieve with a double thickness of cheesecloth or a basket-type coffee filter. Cut the lasagna into portions, rewarm it in the oven. My favorite way to serve lasagna is to bake it and let it stand 3 to 4 hours. It will retain enough heat to serve as is or, if you prefer, pop it back in the oven for 10 to 15 minutes. Lasagna tastes better and is easier to cut if it is allowed to stand about an hour after it is removed from the oven. You may assemble the lasagna completely up to a day before you serve it, but don’t cook it until the day you plan to serve it. Removing excess moisture from the ingredients will result in a finished lasagna that is more intense in flavor. Following that pattern, I suggest you drain the ricotta first to remove a lot of the moisture. You’ll notice in the meat sauce recipe that the final consistency of the sauce should be fairly dense. Save the pieces, they will come in handy to patch the layers of lasagna. Cooking long, flat pasta-like these lasagna noodles-is the exception. They have a tendency to stick together when they cook the oil will help prevent that. ![]() I am always telling you not to add oil to the water when you cook pasta because it will reduce the adherence of sauce to the pasta. ![]()
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