PASTA -- Meatless Lasagna (Lasagne di Magro)

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* Exported from MasterCook *

 

Meatless Lasagna (Lasagne di Magro)

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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SAUCE:

3 Tbs. unsalted butter

1 Tbs. olive oil

1 yellow onion -- finely chopped

5 lb. fresh tomatoes -- peeled, seeded and chopped

OR 2 28 oz cans plum tomatoes with juice

seeded & chopped

salt and freshly ground pepper -- to taste

6 fresh basil leaves -- torn into small pieces (6 to 8)

1 1/4 lb. fresh pasta sheets -- each cut into strips about 12 by 4

inches

or 1 1/4 lb. dried lasagna

FILLING:

1 egg

3 cups ricotta cheese

1/4 cup finely chopped fresh flat-leaf parsley

salt and freshly ground pepper -- to taste

1 cup grated Parmigiano-Reggiano cheese -- plus more for

serving

1/2 lb. fresh mozzarella cheese -- thinly sliced

 

To make the sauce, in a large, heavy saucepan over medium heat, melt the butter

with the olive oil. Add the onion and sauté until tender, about 5 minutes. Add

the tomatoes and salt. Bring to a simmer and cook, stirring occasionally, until

thickened, about 45 minutes. Stir in the basil and pepper. Let cool to room

temperature. You should have about 7 cups.

 

Bring a large pot three-fourths full of water to a boil over high heat. Salt

generously. For the fresh pasta, add the strips one at a time, stirring gently

so they do not stick together. Boil until almost tender, about 1 minute. Drain

off about two-thirds of the water, leaving the pasta in the pot. Refill the pot

with cold water and set aside. For the dried lasagna, add the strips one at a

time, stirring gently so they do not stick together, and cook according to the

package instructions until the pasta is still very al dente (tender but firm to

the bite). Drain off about two-thirds of the water, leaving the pasta in the

pot. Refill the pot with cold water and set aside.

 

To make the filling, in a bowl, lightly beat the egg until blended. Stir in the

ricotta, parsley, salt and pepper.

 

Preheat an oven to 375°F. In a 9-by-12-by-2-inch baking dish, spread about 1/4

cup of the sauce over the bottom. Remove 2 of the lasagna noodles from the pot,

spread them on a kitchen towel and pat dry. Place the pasta in the pan in a

single layer. Spread evenly with about 1 cup of the ricotta mixture and sprinkle

with 1/4 cup of the Parmigiano-Reggiano cheese. Scatter about one-fourth of the

mozzarella slices on top. Make a second layer using 2 noodles and spread it with

sauce. Layer again with the cheeses. Repeat the layers. Make a final layer with

the remaining noodles, spread with a thin layer of sauce, and top with the

remaining mozzarella and Parmigiano-Reggiano cheeses. (At this point, the dish

can be covered and refrigerated for several hours or up to overnight before

baking.)

 

Bake until the sauce is bubbling, the top is browned and the center is heated

through, about 45 minutes. (If the lasagna has come straight from the

refrigerator, it will need to bake for about 1 1/4 hours.) Remove from the oven

and let stand for 10 minutes. Meanwhile, reheat the remaining sauce over low

heat. Cut the lasagna into squares and serve. Pass the remaining sauce and

Parmigiano-Reggiano cheese at the table.

 

Source:

" Adapted from Williams-Sonoma Savoring Series, Savoring Italy, by

Michele Scicolone (Time-Life Books, 1999) "

 

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Per Serving (excluding unknown items): 281 Calories; 19g Fat (59.6% calories

from fat); 13g Protein; 16g Carbohydrate; 3g Dietary Fiber; 82mg Cholesterol;

109mg Sodium. Exchanges: 1 1/2 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fat.

 

NOTES : In northern Italy, lasagna usually is made with besciamella, a white

sauce, and meat ragù. In this southern version, ricotta and mozzarella cheeses

are substituted for the besciamella, and a meatless tomato sauce replaces the

ragù. The result is lighter and less rich, but no less delicious. You will end

up with a generous amount of sauce. Serve the remainder alongside the baked

lasagna, or toss it with pasta for another meal.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0