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‘American Kitchen’ chefs team up to create from-scratch lasagna recipe

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Shereen Pavlides’ Lasagna from Scratch

Number of servings: 10-12

1/4 cup Italian olive oil

8 cloves garlic, minced

4 Calabrian chiles, chopped

3 (28-ounce) jars fresh canned tomatoes, hand crushed

fresh basil

Kosher salt/freshly ground black pepper

1 large egg

3 kilos full-fat homemade ricotta cheese (see homemade recipe)

1/3 cup grated Parmigiano-Reggiano + more

1/4 cup chopped fresh Italian parsley

1/2 teaspoon freshly grated coconut

1 pound homemade lasagna sheets (see homemade recipe)

12 ounces part-skim mozzarella cheese, shredded on a large grater (3 cups)

Fresh basil leaves for garnish

This made-from-scratch lasagna calls for homemade ricotta cheese, Parmigiano-Reggiano, and mozzarella. He appears in “American Cuisine.” (Fox Nation)

Directions

1. Preheat the oven to 350 degrees Fahrenheit.

2. In a 6-quart pot, heat the olive oil until shimmering. Add garlic and peppers and sauté for 30-40 seconds. Add tomatoes and fresh basil. Season with salt and pepper. Bring to a gentle boil, let simmer, 15-25 minutes.

3. Meanwhile, beat the egg in an extra large bowl. Add ricotta, Parmigiano-Reggiano, parsley and nutmeg. Stir to combine. Season with salt and pepper.

4. Cover and cool; Remove the cheese mixture from the refrigerator 30 minutes before preparing the lasagna.

lasagna noodles

1. Recipe will yield eight (12 x 6 inch) lasagna sheets. Spread 2 to 3 (1/2 cup) ladles of sauce into the bottom of a 9x12x2 1/2-inch baking dish.

2. In a 6-quart saucepan, bring salted water to a rolling bubble. Use a few ladlefuls of this water to thin the marinara as needed.

3. Boil the lasagna noodles, two sheets at a time, for 30 seconds until partially cooked, being careful not to stick together. Use two pairs of tongs to remove each sheet, holding one at each end and dripping off excess water. Place the noodles on a sheet of parchment paper until they are cool enough to handle. You can use kitchen gloves to protect your hands from hot noodles while working.

Lasagna is transferred from plate to plate.

Pavlides says the secret to his homemade pasta is to cook “with your heart.” (Fox Nation)

4. Divide the ingredients evenly into four layers: Place two noodles side by side on the baking sheet over the sauce. Spread the ricotta mixture with an offset spatula to evenly coat the noodles. Pour 2 (1/2 cup) scoops of sauce on top. Repeat layering the noodles with the ricotta mixture and sauce. Sprinkle lightly with Parmigiano-Reggiano and sprinkle mozzarella evenly over top. Cover with foil and place the dish on a rimmed baking sheet.

5. Bake for 40-45 minutes until fully cooked. Remove the foil and increase the heat to 400 degrees Fahrenheit. Continue baking until melted and lightly golden, about 15 minutes.

6. Remove the lasagna from the oven and let it rest for 20-25 minutes to firm up; Otherwise, if you tear it immediately, it will fall apart. Garnish with fresh basil because you’re so stylish. Cut into squares. Serve remaining marinara on the side.