Up Island Eggs
KTK Lasagna
posted Tuesday, 27 March 2007
Over the weekend we made out annual 25 pounds of lasagna. We bake it in a large pan, cool it down, cut it up into serving sizes and freeze it (after stuffing ourselves on fresh lasagna). I don't remember if I've posted the recipe before, but we made a few changes that worked well.
KTK's Own Lasagna
1 1/2 lbs mushrooms, fresh portobello
1 1/2 lbs mushrooms, fresh crimini
2 oz mushrooms, dried, any variety
2 oz mushrooms, dried, any other variety
4 lbs ricotta, whole milk
1 lb goat cheese, fresh
2 lbs mozarella, preferably buffalo milk
1 lb romano cheese, grated (we used our own homemade romana and pamesan))
1 lb parmesan cheese, grated
1 1/4 lbs sliced boiled ham
1 1/4 lbs ham, proscutto
6 oz dried tomatoes
6 lg onions
2 head garlic, large
nutmeg
2 cups almonds, slivered
3/4 lb butter
white pepper
chipotle, ground
4 packages spinach, frozen chopped
1 1/2 lb artichoke hearts, canned, marinated
3 lb lasagna noodles, dry
1 lb small pasta, e.g., conchigliette
olive oil
4 cups bechamel sauce (see below)
anchovies
1 1/2 lbs mushrooms, fresh crimini
2 oz mushrooms, dried, any variety
2 oz mushrooms, dried, any other variety
4 lbs ricotta, whole milk
1 lb goat cheese, fresh
2 lbs mozarella, preferably buffalo milk
1 lb romano cheese, grated (we used our own homemade romana and pamesan))
1 lb parmesan cheese, grated
1 1/4 lbs sliced boiled ham
1 1/4 lbs ham, proscutto
6 oz dried tomatoes
6 lg onions
2 head garlic, large
nutmeg
2 cups almonds, slivered
3/4 lb butter
white pepper
chipotle, ground
4 packages spinach, frozen chopped
1 1/2 lb artichoke hearts, canned, marinated
3 lb lasagna noodles, dry
1 lb small pasta, e.g., conchigliette
olive oil
4 cups bechamel sauce (see below)
anchovies
The above ingredients make about 25 lbs of lasagna (which freezes beautifully). It is designed for four layers in a 26" x 18" x 2.25" (full sheet size) pan.
Prep: In a large saute pan put in a minimal amount of olive oil and saute the thinly sliced onions until they are barely colored. Add chopped garlic and saute a few minutes longer. Add sliced fresh mushrooms, thinly sliced dried tomatoes, and soaked dried mushrooms and the filtered water in which they soaked. Cook, covered, until mushrooms have given up their liquid. Uncover and continue cooking until almost all liquid has been cooked off. Reserve.
Cook spinach until barely cooked - very underdone and press to fully dry. Canned/marinated artichokes should not require cooking. Reserve juice from one jar of marinated artichokes.
Julienne both hams.
Cook pasta, one pound at a time in truly large pot, until very al dente. Quench immediately in ample cold water and lay out one sheet at a time on cotton toweling (not paper) to permit surface to dry.
Make bechamel sauce with 4 cups milk, and 6 Tbsp flour and 1/4 lb butter. Toast almonds until lightly colored.
Assembly:
Oil pan with olive oil. Put down one layer of lasagna with edges overlapping a little.
Layer 1. Layer 1/2 of the mushroom/onion mix on top. dot with 2 lbs of ricotta and about 1/5 of the grated cheeses. Spread 1/2 of the bechamel over. Put down another layer of lasagna. (Close to 1 lb of cooked lasagna/layer)
Layer 2: Spread 1/2 of the julienned hams, 1 lb of the mozarella, and 1/2 lb of the goat cheese over. Grate 1/2 a nutmeg over. Sprinkle chipotle powder and white pepper over. spread 1/2 of the spinach and one half of the artichokes over. Sprinkle 1 cup of sliced almonds over. Put down another layer of lasagna.
Put down layer 1. Put down another layer of lasagna.
Put down layer 2. At this point you should have used up all the ingredients except for 1/2 lb butter and 1/5 of the grated cheese.
Put down a layer of the small pasta. Sprinkle remaining grated cheeses on top. Pour over marinade from 1-2 small jar of marinated artichokes. Dot with remaining butter. Bake in 350 degree oven for about 1 1/2 hours covered until cheeses begin to melt (internal temp 150F) then 1/2 hour uncovered so top is well browned. Serve with anchovies on the side.
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