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Lasagna
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Source: Aunt Pauline Viviano
| Noodles | |
| Noodles | |
| 3 cups | flour |
| 3 | eggs |
| 3 | egg yolks |
| water warm, (as needed, not more than 1 or 2 tablespoons) | |
| 1 to 2 tablespoons | olive oil or melted butter |
| about a teaspoon | salt |
| Filling | |
| 2½ to 3 pounds | ricotta |
| 1 pound | Parmesan or Romano cheese, grated [I use a combination of the two cheeses |
| 1½ to 2 pounds | mozzarella, sliced or grated [I grate mine in the food processor. not as finely grated as the romano |
| mom's sauce | |
Noodles
I make my noodles in my food processor (my food processor is small so I do this much by halves). Put flour in food processor, break in eggs. Add olive oil or melted butter and salt. Process, but only until mixed. If mixture is dry add some water while continuing to process. Take mixture out of the food processor and form into a ball. Set on a floured surface, cover with a towel, and let rest for a ½ hour. Then I knead the dough in my noodle machine at the widest setting. I do this by cutting the dough into manageable portions, and putting it through the widest setting 5 to 7 times. Then I put it through the noodle machine at the next widest setting, and then the next, and the next, until I am at the smallest setting on the machine. If you think noodles are too wide or too long, cut them. I lay out my noodles on waxed paper and put them in the freezer until I am ready to use them. As I lay out a layer or two, I put them immediately into the freezer. Then I roll out a few more in my noodle machine, and put these on top of other ones that have been in the freezer. If you let them set out and just keep adding layer after layer of noodle, the bottom noodles stick [the voice of experience], especially if it's hot outside.
Sauce
Mom's sauce recipe is on page ? I take out the meatballs, pork steak, and sausage and set these aside as I assemble the lasagna. You can also use less ground beef, if you don't want your lasagna to be too meaty.
Assembling the Lasagna: Boil noodles in salted water until tender (takes only a couple of minutes). [I take my noodles right from the freezer and throw then into the boiling water.] Beat ricotta with electric mixer until soft and manageable. Set out mozzarella, grated cheese, sauce, and the ricotta. Take a pan 9x13-inch. Put about ½ cup of sauce in the bottom and spread it around. Put a layer of noodles, spread ricotta on these noodles, not too much, but don't be stingy; then sprinkle grated mozzarella over this layer. [If you use sliced mozzarella, don't cover whole layer entirely, that will give you too much mozzarella. Put a slice here and there]. Add a little sauce. [I usually add 1 or 2 tablespoons. If you add too much your lasagna becomes too runny.] Add 1 or 2 tablespoons of grated Parmesan/Romano cheese. Then another layer of noodles, ricotta, mozzarella, sauce, and grated cheese, until pan is filled. On top layer of noodles, add a little sauce and sprinkle with Parmesan/Romano cheese. Cover and bake at 350?F for 30 to 45 minutes, until bubbling hot.
This recipe makes 2 9x13-inch pans, and I usually get a small pan as well. Each 9x13-inch pan contains at least 12 servings of lasagna.
This takes a while to do, but it is well worth it. You can make everything the day before and bake it when your guests arrive. If I have an extra pan, I will freeze it (before baking it). If frozen, take out of freezer in time for it to defrost, or it takes forever to heat through. From Pauline Viviano.
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