Wednesday, April 3, 2002
Bite with Belkys: Lasagna
The Chef: Neker Enelus
731 Northeast 79th St.
Miami (305) 758-5351
1 lb. lasagna noodles
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup parmesan cheese
2 cups tomato sauce
Mixed Italian herbs
Salt and Pepper to taste
Fresh parsley and basil
Start by boiling lasagna noodles by following directions on package.
In a bowl mix 2 eggs, parmesan cheese, 1 cup mozzarella cheese, ricotta cheese, 1 cup tomato sauce, mixed italian herbs, salt and pepper to taste.
Start by pouring sauce on the bottom of lasagna pan then place noodles on top, making sure they overlap. Spread cheese mix over the noodles then sprinkle some extra shredded mozzarella on top. Start with the noodles again and continue the layering process until you've got noodles on top and an inch left in the pan. Cover noodles with wax paper. Cover pan with aluminum foil. Bake in a 325 degree oven for about 40 minutes.
In a pan sauté your favorite veggies in olive oil and garlic. Add the remaining tomato sauce, toss and set aside.
Remove lasagna from oven. Uncover add the sautéed veggies on top followed by the remaining shredded mozzarella cheese. Bake it again at 325 until the cheese has melted and turns golden brown.
Let it sit for about 15 minutes before slicing. Serve with fresh basil and parmesan cheese.
(Copyright 2002 by the Associated Press. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)