Subj : NYT Most Requested - 43b
To   : All
From : Dave Drum
Date : Mon Oct 14 2024 17:06:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The Big Lasagna - Pt 2
 Categories: Pasta, Cheese, Vegetables, Herbs, Greens
      Yield: 10 servings
 
           Directions Continue
 
  Set a large pot of water over high heat. Cover and
  bring to a boil. Set a large colander in a baking dish
  and place near stove.
  
  Season the boiling water generously with salt until it
  tastes like sea water. Carefully lay one sheet of pasta
  on the water's surface. Let it be completely immersed in
  the boiling water, using a slotted spoon to gently it
  push down if needed, before adding the next sheet. Add
  two more pasta sheets in this way and cook for about 2
  minutes, or until light in color, floppy in texture and
  completely cooked through. If pasta bubbles above the
  water's surface, use a slotted spoon to encourage it
  back in. Use a sieve to gently remove pasta from the
  water and into the prepared colander. Rinse under cold
  water until cool enough to handle, then begin assembly.
  Continue cooking, draining and rinsing pasta two or
  three sheets at a time as you assemble lasagna.
  
  Spoon about 3/4 cup bechamel into a 9" X 13" metal,
  glass or ceramic baking pan, and use a rubber spatula or
  your hands to generously coat bottom and sides of pan
  with sauce.
  
  Gently squeezing any remaining water from the pasta, use
  two or three sheets to entirely cover the bottom of the
  pan with minimal overlap, and leave ends hanging over
  sides. (They'll be helpful for sealing the top.) All
  four sides need not have overhang; two is plenty.
  
  Crumble about 1/3 of the ricotta mixture evenly over
  pasta to create foundation, then layer with sheets of
  pasta from edge to edge of pan. Use kitchen shears to
  help trim pasta to appropriate size and avoid overlap.
  
  Spread about 1/3 of the tomato sauce over next layer and
  cover with pasta.
  
  Spread about 1 cup bechamel evenly over next layer,
  sprinkle with 4 cup grated Parmesan, and cover with
  pasta.
  
  Repeat with remaining layers: ricotta, tomato sauce,
  bechamel and Parmesan, ricotta, tomato sauce, bechamel
  and Parmesan, following each with a layer of pasta. (If
  using thicker noodles, you might not be able to fit 8
  layers of noodles in the pan. If using store-bought or
  dried pasta, you can skip the noodle layer between the
  ricotta and tomato sauce as needed to prevent the
  lasagna from stretching higher than the top of the pan.)
  
  For the top, fold overhanging pasta over a whole sheet
  to create a sealed pasta layer, then spread with
  remaining bechamel. Gently cover lasagna with a piece of
  parchment and wrap tightly with foil. Place onto a
  baking sheet to catch any overflow and bake on prepared
  rack.
  
  After 40 minutes, pull lasagna from oven and carefully
  remove foil and parchment. Sprinkle with grated
  mozzarella and return to oven until golden brown and
  bubbling on surface, about 20 minutes.
  
  Allow to cool for at least 15 minutes before slicing and
  serving. Leftover lasagna can be wrapped and
  refrigerated for up to 4 days. To freeze, bake 30
  minutes but do not brown, then cool, and freeze for up
  to 4 weeks. Defrost, then sprinkle with mozzarella and
  bake uncovered at 400oF/205oC for 25 to 30 minutes until
  golden brown and bubbling on surface.
  
  By: Samin Nosrat
  
  Yield: One 9" X 13" lasagna (8 to 12 servings)
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
  
  Continued from Part 1
 
MMMMM

.... Did you open the microwave door before the "ding"?
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