Easy Lasagna alla Sorentina
Easy Lasagna alla Sorentina
Recipe courtesy Executive Chef Nick Ritchie, SKS
Ingredients
1 box no boil lasagna sheets, use according to package instructions
1 pound ham, either thinly sliced or small diced
32 ounces ricotta cheese
2 cups mozzarella cheese
1 cup grated parmesan cheese
2-3 egg yolks
½ cup chopped basil
¼ cup chopped parsley
5-6 cups Quick Tomato Sauce, recipe follows
Method
- Pre heat the oven to Bake 375 degrees. Combine the ricotta cheese, 1 ½ cups mozzarella cheese and ¼ cup of parmesan cheese in a bowl. Add the egg yolks and combine.
- Spread about 1 cup tomato sauce on the bottom of a 13”x9” baking dish.
- Lay down 3 lasagna sheets, then approx. 1 cup sauce then some of the ricotta cheese mixture, top with a layer of ham and sprinkle with the basil and parsley.
- Continue making layers ending with the last sheets of pasta on top.
- Top with the remaining sauce, sprinkle with the remaining mozzarella and parmesan cheese as well as any remaining chopped herbs.
- Sprinkle with remaining mozzarella and parmesan cheese.
- Cover the baking dish with parchment paper and then aluminum foil. Bake for approximately 45-50 minutes. Remove foil and back for an additional 10-15 minutes until nicely browned and bubbling.
- Allow to rest for 10 minutes before serving.
Method
- Pre heat the oven to Bake 375 degrees. Combine the ricotta cheese, 1 ½ cups mozzarella cheese and ¼ cup of parmesan cheese in a bowl. Add the egg yolks and combine.
- Spread about 1 cup tomato sauce on the bottom of a 13”x9” baking dish.
- Lay down 3 lasagna sheets, then approx. 1 cup sauce then some of the ricotta cheese mixture, top with a layer of ham and sprinkle with the basil and parsley.
- Continue making layers ending with the last sheets of pasta on top.
- Top with the remaining sauce, sprinkle with the remaining mozzarella and parmesan cheese as well as any remaining chopped herbs.
- Sprinkle with remaining mozzarella and parmesan cheese.
- Cover the baking dish with parchment paper and then aluminum foil. Bake for approximately 45-50 minutes. Remove foil and back for an additional 10-15 minutes until nicely browned and bubbling.
- Allow to rest for 10 minutes before serving.
Quick Tomato Sauce
Quick Tomato Sauce
Recipe courtesy of Nick Ritchie, SKS
Ingredients
2 cloves garlic, chopped
¼ cup extra virgin olive oil
1 28 ounce jar whole peeled tomatoes, pureed (can sub passata)
¼ cup fresh basil leaves, torn
Pinch red chili flakes
t.t salt and pepper
Method
In a large skillet over medium-high heat, cook the garlic in the olive oil until lightly golden brown, add the chili flakes and tomato and season to taste with salt. Bring to a boil, reduce to simmer for 15-20 minutes, add the torn basil leaves and remove from the heat. Reserve refrigerated.
Method
In a large skillet over medium-high heat, cook the garlic in the olive oil until lightly golden brown, add the chili flakes and tomato and season to taste with salt. Bring to a boil, reduce to simmer for 15-20 minutes, add the torn basil leaves and remove from the heat. Reserve refrigerated.