Thursday, July 1, 2010

Easy Fresh Lasagna

This is a great recipe if you can get your hands on some fresh pasta. If you can't, just use dried and pre-cook the lasagna sheets most of the way to compensate.

this is a condensed-format recipe, designed for a pocket recipe book called "Learn to Cook" I made and gave out to random people at the Pike Market for a few months in 2009. some of the ingredients may be difficult to find outside of the market, and can be substituted or disregarded.

3 cups crushed tomatoes (almost one large 28 oz can, minus the 1/2 C crushed tomatoes used in the Delicious Soup recipe)
1/2 head garlic [cloves peeled & sliced]
1 t kosher salt
2 large pinches black pepper
[combine half the garlic with the other ingredients in a saucepan and simmer on medium-low for 15 minutes]

1 bu broccoli rabe [wash and slice 1/2" thick to within a half inch of the stem]
2 T butter
[saute broccoli rabe and the remaining garlic in the butter for 5 minutes over medium-high heat and set aside]

1/4 lb fresh mozzarella cheese [slice thinly]
fresh or dried lasagna sheets to create 4-5 layers in your baking dish
[layer from bottom: sauce, pasta, greens, cheese, etc.. try to end on cheese]
[bake at 375 for 30 minutes]

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