- This topic has 3 replies, 1 voice, and was last updated March 12, 2007 at 8:11 pm by .
- March 12, 2007 at 8:11 pm #238846BiggerPiggyBank
Re: Budget101.com : Hambone
Tomato & Cheese Lasagna Recipe #390957 large tomatoes, peeled,seeded and chopped
1 red onion, diced
4 cloves garlic, minced
4 tablespoons olive oil
1 tablespoon tomato paste
1 bay leaf
3-5 sprigs fresh thyme, chopped
3-5 sprigs basil, chopped
3-5 sprigs parsley, chopped
1 pinch crushed red pepper flakes
prosciutto or ham bone
1/4 lb parmesan cheese, grated
1/2 lb buffalo mozzarella, grated
1 cup ricotta cheese
1/4 cup fresh basil leaves, finely chopped
1/4 cup fresh Italian parsley, finely chopped
ground black pepper
lasagna noodles (I use ready-to-bake)
To make the sauce: Take the onion and garlic, and saute in olive oil in a large
pot for a few minutes.
Add the tomatoes, tomato paste, bay leaf, herbs, crushed red pepper, and
prosciutto or ham bone.
Simmer gently for about an hour and a half.
Remove the bone, puree the sauce (carefully, since this will be hot), and taste
The cheeses: Keep parmesan and mozzarella in separate piles.
Add the chopped basil and parsley to the ricotta, and season with freshly ground
Layer the lasagne: In a dish that is 10X6X2, begin with a light layer of sauce
on the bottom.
Cover with a sheet of pasta, and spread it with sauce.
Sprinkle with parmesan and mozzarella.
Cover with another sheet of pasta and sauce.
Put half of the ricotta and herb mixture on this layer.
Repeat with a layer of pasta, sauce, and mozzarella and parmesan, then another
layer of pasta, topped with remaining ricotta.
Make one more layer of pasta and mozzarella and parmesan, ending with a top
layer of pasta and sauce and parmesan.
Cover the lasgne with foil and bake 20 minutes in a preheated 350-degree oven.
Remove the foil and bake another 20 minutes or so, until the top is crusty and
Let sit for 5 or so minutes after removing from the oven.
Cut into portions, grate with fresh parmesan and serve.
Note: You can use store-bought sauce as a time-saver, but if you have the time
its worth the wait.
This may also be made earlier in the day: assemble and keep in the fridge until
ready to cook.
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