Saturday, January 25, 2014

Traditional lasagna

Lasagna starts with a good sauce; Mr. Cowboy was kind enough to make a double batch for me yesterday so that the flavours had a chance to intensify.

For the dough you need 10-12 fresh farm eggs so that the layers puff up while they are baking.

And, of course, you need a good Italian pasta machine, not an electric one, to roll out the sheets of dough to almost paper thickness.

Lasagna needs lots of sauce and lots of cheese; it's as simple as that.

The layering goes quite quickly with everyone pitching in; Maura was in charge of the sauce and Mr.Cowboy handled the cheese. I had the job of cooking the pasta and laying each boiling hot sheet into the pan.

Sprinkle lots of cheese on the top and

bake at 350 until hot and bubbly and the cheese is nice and golden.
There was a lot of leftover pasta sheets so we made some spaghettini for next week and we froze another box of sheets for another day.

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