Margherita Lasagna (With pappardelle)

About 12 oz Papardelle pasta

Fresh tomato sauce:

About 5 medium sized tomatoes peeled, seeded and roughly chopped
1 large shallot – diced
1 clove garlic (or you can put as much as you like!) – diced
Fresh rosemary, fresh thyme, fresh basil
Splash of white wine
1 T butter
1 T balsamic

To peel the tomatoes cut a small X on the bottom. Drip them in boiling water for a minute, remove, let cool and then you should be able to easily peel the skin off. Give them a little squeeze to get rid of some of the seeds

Over medium heat, warm the olive oil. Add the shallot, when it starts to brown add the garlic, when it starts to brown add the herbs. Add a splash of white wine and cook till it’s thickened. Immediately add the tomatoes. Stir them up a bit, and let them cook for 5 or 10 minutes till they’re heated through. Break them up with your spoon as they cook. Add the butter and balsamic, and blend (carefully, it’s hot) till it’s smooth and about a shade lighter in color. Season with salt and pepper

Fresh Mozzarella–a medium-sized ball torn or grated
2 Cups Ricotta Cheese
One Egg
Several handfuls of fresh basil, roughly chopped
Salt and lots of pepper

Preheat the oven to 375 degrees.

Bring a large pot of salted water to boil and cook the papardelle till it’s just done.

Mix the rictotta with the egg, season with salt and pepper

Put a small layer of tomato sauce in the bottom of a medium-sized baking dish. Put a third of the pasta on top. You can just pile it on, it doesn’t need to be a smooth layer. Dollop half of the ricotta mixture and spread. Again, it doesn’t need to be smooth. Sprinkle 1/3 of the mozzarella over the top. Dollop with tomato sauce. Pile some more noodles on, then dot with ricotta, sprinkle with mozzarella, and then finish with tomato sauce and mozzarella.

Bake till the cheese is starting to bubble and brown. Let cook a bit, pile fresh basil leaves on top. Season with salt and pepper. -And eat!

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