For the ricotta:
8 cups whole milk
3 cups heavy cream
2 teaspoons salt
10 tablespoons lemon juice (freshly squeezed)
In a nonreactive pot, add milk, cream, and salt. Monitor temperature with a candy thermometer. When the temperature reaches 200 degrees, remove pot from stove, and add lemon juice. Stir, and allow to sit undisturbed for 15 minutes. Then, in a bowl with a cheesecloth and colander, pour the mixture, separating the curds and the whey. Allow to remain in this position for 1-2 hours, depending on desired thickness of the ricotta. For thicker ricotta, leave for closer to the 2 hour time.
In a nonreactive pot, add milk, cream, and salt. Monitor temperature with a candy thermometer. When the temperature reaches 200 degrees, remove pot from stove, and add lemon juice. Stir, and allow to sit undisturbed for 15 minutes. Then, in a bowl with a cheesecloth and colander, pour the mixture, separating the curds and the whey. Allow to remain in this position for 1-2 hours, depending on desired thickness of the ricotta. For thicker ricotta, leave for closer to the 2 hour time.
For the sausage:
1 pound ground pork
salt
1 teaspoon red pepper flake
3 tablespoons chopped parsley
4 cloves garlic, chopped
3 tablespoons extra-virgin olive oil
In a frying pan, sauté garlic, red pepper flake, and parsley in olive oil until garlic is tender. Then, add the ground pork, salt, and cook until thoroughly cooked (approximately 5 minutes).
3 tablespoons extra-virgin olive oil
In a frying pan, sauté garlic, red pepper flake, and parsley in olive oil until garlic is tender. Then, add the ground pork, salt, and cook until thoroughly cooked (approximately 5 minutes).
For the mushrooms:
2 cups baby portobello mushrooms, chopped
2 cloves garlic, chopped
salt
1 tablespoon lemon juice
4 tablespoons extra-virgin olive oil
In a frying pan, sauté mushrooms (with salt), covered, over medium heat until the mushrooms release water. Then, uncover, add lemon juice, garlic, and cook until the water has boiled away.
For the lasagna:
3 cups shredded mozzarella cheese
2 cups classic red sauce
1 package oven-ready lasagna (such as Barilla 9 oz. box)
1 large egg
1 cup chopped basil
Mixture of ricotta, sausage, mushrooms
First, pre-heat oven to 475 degrees.
In a mixing bowl, mix egg and basil with the ricotta mixture. Then, in a lasagna pan, place a small amount of sauce on bottom of the pan. Then, begin layering lasagna, placing in the order: ricotta mixture, red sauce, and mozzarella cheese. Continue layering and topping in this fashion until the top layer. Once you reach the top layer, place red sauce first, followed by mozzarella cheese. Next, cover lasagna pan with foil, and place in oven and bake for 30 minutes. Then, remove foil, and broil until cheese is bubbling and slightly browned. Top with additional chopped basil if desired. Enjoy!
4 tablespoons extra-virgin olive oil
In a frying pan, sauté mushrooms (with salt), covered, over medium heat until the mushrooms release water. Then, uncover, add lemon juice, garlic, and cook until the water has boiled away.
For the lasagna:
3 cups shredded mozzarella cheese
2 cups classic red sauce
1 package oven-ready lasagna (such as Barilla 9 oz. box)
1 large egg
1 cup chopped basil
Mixture of ricotta, sausage, mushrooms
First, pre-heat oven to 475 degrees.
In a mixing bowl, mix egg and basil with the ricotta mixture. Then, in a lasagna pan, place a small amount of sauce on bottom of the pan. Then, begin layering lasagna, placing in the order: ricotta mixture, red sauce, and mozzarella cheese. Continue layering and topping in this fashion until the top layer. Once you reach the top layer, place red sauce first, followed by mozzarella cheese. Next, cover lasagna pan with foil, and place in oven and bake for 30 minutes. Then, remove foil, and broil until cheese is bubbling and slightly browned. Top with additional chopped basil if desired. Enjoy!
