Dear Noelle, I don't make homemade manicotti shells. I buy my shells imported from Italy at an Italian store. But,…
Lisa’s Italian-American Three Cheese Lasagne
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Lisa has been on a lasagne adventure over the past few weeks. Sunday Dinner Lovers are, after all, Lasagna Lovers too! This recipe is the classic Italian-American version of lasagne. You may have loved the classic Italian version lasagne al forno, but this version, with three cheeses, is the embodiment of the plenty (abbondanza!) that Italian-Americans embraced when they came to the United States. Success means more cheese!!
Everyone at Lisa’s table loves this recipe- it’s satisfying, filling, and just plain good! Make it with Lisa’s Authentic Classic Tomato sauce, or buy Lisa’s cookbook, “Whatever Happened to Sunday Dinner?”, to follow the recipe for her Classic Red.
As Lisa always says, Buon Appetito e Tutti a Tavola!
Watch Lisa make this recipe on the Lisa’s Italian Kitchen YouTube channel.
Lisa’s Italian-American Three Cheese Lasagne Ingredients:
2 lbs excellent quality imported lasagne noodles
1 jar Lisa’s Italian Sunday Sauces Authentic Classic Tomato (you can also make Lisa’s Classic Red Sauce from her recipe in “Whatever Happened to Sunday Dinner?”)
20 oz of shredded, whole milk mozzarella
30 oz of whole milk ricotta
3 eggs
2 cups grated Parmigiano Reggiano
Salt, Pepper
1 bunch Italian flat leaf parsley
Lisa’s Italian-American Three Cheese Lasagne Directions:
Place the ricotta in a bowl. Add the three eggs, 1 1/2 teaspoon salt, 1 teaspoon freshly ground black pepper, and a fistful of chopped Italian flat leaf parsley. Mix well.
Cook the 2 lbs of lasagne noodles for 5 minutes. Drain immediately in cold water and place on cotton kitchen towels to dry. Begin assembly of the lasagne in a deep dish lasagna pan by coating the bottom of the pan with the classic red tomato sauce. Follow with a layer (2 layers of noodles in each layer of lasagna). Then the ricotta mixture on top of the lasagna noodles, then the shredded mozzarella then the grated Parmigiano. Repeat. Repeat.
When the pan is full and you reach your last layer of noodles, top with tomato sauce, shredded mozzarella and grated Parmigiano.
Bake at 350 degree for 35 minutes.
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