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Receta Neapolitan Baked Lasagne (Lasagne Napoletane)
by Global Cookbook

Neapolitan Baked Lasagne (Lasagne Napoletane)
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  Raciónes: 10

Ingredientes

  • 1 x recipe Basic Fresh Egg Pasta dough (see recipe)
  • 2 Tbsp. salt
  • 1 1/2 x recipes Neapolitan Meat Sauce (see recipe), cooled
  •     meat reserved for another use and
  •     the sausages thinly sliced
  • 3 c. ricotta
  • 1/2 x recipe Neopolitan Meatballs (see recipe), cooled
  • 1 1/2 c. freshly-grated Parmigiano-Reggiano
  • 1 lb fresh mozzarella shredded

Direcciones

  1. Make the pasta dough according to the recipe and roll out to the thinnest setting on a pasta rolling machine. Cut the pasta into strips 5 inches wide and 10 inches long. Cover with a damp towel and set aside.
  2. Bring about 6 qts of water to a boil and add in 2 Tbsp. salt. Set up an ice bath next to the stove top and cook the lasagne 1 minute in the boiling water. Drain, refresh in the ice bath and drain again. Lay out on clean, damp towels.
  3. In a 10- by 20-inch lasagne pan, layer the lasagne, beginning with 3/4 c. ragu, then a layer of pasta, then a layer of ricotta, then a layer of polpettine and sausage, then a layer of Parmigiano and mozzarella. Use all ingredients. The top layer should be covered with cheese.
  4. Bake for 1 hour and 15 min, till edges are bubbling. Let rest 15 min before slicing.
  5. This recipe yields 10 servings.