Thousand Layer Lasagna
Ingredients
The pasta
-
1
pound
fresh egg pasta sheets
The sauce
-
3
tablespoons
extra-virgin olive oil
-
1
teaspoon
fine grain sea salt
-
1
teaspoon
crushed red pepper flakes
-
1
clove
garlic, chopped
-
1
28-ounce
can crushed organic tomatoes
-
zest of one
lemon
The cheese
-
3
4-ounce
balls of fresh mozzarella, torn up into little pieces
-
to taste
freshly grated Parmesan (optional)
Garnish
-
a handful of
slivered basil (optional)
For prepping
-
butter
to prep baking dish
Instructions
- Preheat the oven to 375°F and prepare your workspace.
- Boil a large pot of water.
- Butter a deep, square baking dish (8x8 inches is recommended).
- Make the tomato sauce by sautéing olive oil, salt, pepper flakes, and garlic, then adding tomatoes and simmering. Stir in lemon zest and adjust seasoning.
- Thin out the pasta sheets using a pasta machine, cutting them into manageable rectangles.
- Pre-cook the pasta by boiling briefly, then transferring to cold olive oil water to cool.
- Assemble the lasagna by layering sauce, pasta, and cheese in the prepared dish until all ingredients are used, finishing with a layer of pasta and sauce on top.
- Bake for about 35 minutes until melted and fragrant, then let sit for 10 minutes before serving. Optionally, dust with Parmesan and basil.
Nutrition Facts (estimated)
Servings
9
Calories
300
Total fat
15g
Total carbohydrates
28g
Total protein
14g
Sodium
20mg
Cholesterol
71mg
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