Italy

Basic Lasagna

Name: Basic Lasagna
Yield: 6 servings
Cuisine: Italy cuisine
Ingredients: eggs, separated 6; ricotta cheese OR shredded mozzarella cheese OR shredded cheddar cheese 2 cups; pinch of salt 1; freshly-ground white pepper 0.3 tsp; heavy cream 0.5 cup; ~1000 g cooked lasagne noodles 1000; Italian Tomato Sauce 1.5 cups

A recipe for Basic Lasagna from Wikibooks Cookbook.

6 servings · Easy

The home version is built on béchamel rather than ragù, and it is layered thinly with pasta cooked just short of done so there is still something left to absorb. Too few sheets and the dish tastes flat; too many and it collapses to mush once it has sat. The béchamel needs to cool a little before it goes in, because hot sauce meeting hot cheese makes the layers slump together instead of staying distinct.

Ingredients

eggs, separated6
ricotta cheese OR shredded mozzarella cheese OR shredded cheddar cheese2 cups
pinch of salt1
freshly-ground white pepper0.3 tsp
heavy cream0.5 cup
~1000 g cooked lasagne noodles1000
Italian Tomato Sauce1.5 cups

Directions

1
In a large spotlessly clean stainless steel bowl, whip egg whites to stiff peaks and set aside.
2
Combine egg yolks, cheese, salt, pepper, and heavy cream.
3
Gently fold egg whites into cheese mixture.
4
Lay half the cooked noodles in the bottom of a roasting pan. Add a layer of tomato sauce on top, then a layer of the cheese mixture. Repeat this step for a second layer of noodles/tomato/cheese. The last layer should be cheese.
5
Cover with aluminum foil and bake at 375°F for 15 minutes. Remove foil and bake for another 20 minutes.
6
Remove from oven, and let rest for 10 minutes. Serve.

Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.