Bite with Belkys: Cheese Lasagna from Mama Jennie's

The Chef: Fernando Barreto

The Restaurant: Mama Jennie's

The Dish: Cheese Lasagna

• 12 lasagna noodles
• 8 cups ricotta cheese
• 1 cup grated parmesan cheese
• 3 cups mozzarella cheese
• 2 beaten eggs
• Yellow onion, chopped
• 3 tbsp. Olive oil
• 4 cloves garlic
• 4 cups canned tomatoes
• Salt (to taste)
• Pepper
• Parsley (if desired)
• Foil

Method Of Preparation:

-Start by adding noodles to a large pot of boiling salted water. Let lasagna noodles cook until they are "al dente", drain. Rinse under cold water, drain and set aside.

-For the sauce, add 3 tbsp. olive oil, chopped onion, and 4 cloves garlic in pot, let sauté until onion is translucent. Add 4 cups tomatoes, salt and pepper to taste.

-Cook sauce on high heat, 10 minutes. Let simmer 35 additional minutes, stirring continuously.

-After sauce has simmered, add ricotta, 1/2 cup parmesan, 2 cups mozzarella cheese, eggs and 1 cup of tomato sauce into a large bowl. Salt and pepper to taste.

-Next, oil a 13x9x2 lasagna pan with olive oil. Place a small layer of tomato sauce, to cover the bottom of the pan, so the noodles don't stick.

-Place 4 noodles, with a 1 inch overlap, lengthwise in the pan. Spread 1/2 of the ricotta mixture on top. Add second layer of noodles, and spread the remaining ricotta. lay the final layer of noodles, spread the tomato sauce, leaving one cup. Sprinkle with remaining mozzarella and parmesan cheeses, then parsley.

-Cut off edges of pasta hanging out of the pan. Cover with foil.

-Bake in oven, preheated to 375 degrees for 30 minutes. Remove foil and cook 5 additional minutes.

-Allow the lasagna to cool before cutting.

Put a little sauce in the center of the plate. Place the lasagna on top. Then garnish with a sprinkle of parsley.

Serves 6-8''

Mama Jennie's
11720 N.E. 2nd Avenue
Miami, FL 33161
305-757-3627