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Ингредиенты
- 1 x recipe Basic Fresh Egg Pasta dough (see recipe)
- 2 Tbsp. salt
- 1Â 1/2 x recipes Neapolitan Meat Sauce (see recipe), cooled
- Â Â meat reserved for another use and
- Â Â the sausages thinly sliced
- 3 c. ricotta
- 1/2 x recipe Neopolitan Meatballs (see recipe), cooled
- 1Â 1/2 c. freshly-grated Parmigiano-Reggiano
- 1 lb fresh mozzarella shredded
Инструкции
- 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.
- 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.
- 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.
- Bake for 1 hour and 15 min, till edges are bubbling. Let rest 15 min before slicing.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 10 servings | |
| Calories 251 | |
| Calories from Fat 158 | 63% |
| Total Fat 17.84g | 22% |
| Saturated Fat 10.84g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 1756mg | 73% |
| Potassium 120mg | 3% |
| Total Carbs 4.01g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.68g | 0% |
| Protein 18.41g | 29% |
