Upside Down Lasagna
Prep 30 minutes
Cooking 2 hours
Serves 6
Ingredients:
1 1/2 package of lasagna pasta
EVOO
Salt and pepper
1/2 cup sliced salami
2 large mozzarella
1/3 pound Italian sausages
6 oz tomato sauce
1 cup of grated parmesan
1 cup of dry basil
3 cloves of garlic
1/4 cup pine nuts
2/3 cup of olive oil
1 egg
1 1/3 cup milk
1 tsp nutmeg
3 cups ricotta
chopped fresh parsley
This dish took a bit of time, but I did the prep the day before. I combined the items the day of and baked it, it seemed so easy! Here we go...
Day 1: Preparation
Get a large pot and fill it with 4 quarts of water, a splash of EVOO, and 1 tsp of salt. While the water is heating, slice the salami very thin and put it on the side. Get a small bowl and get the mozzarella. If the mozzarella is in water, pour the water out and dry the cheese with a paper towel and cut small cups of mozzarella. Heat a small pan and saute the shopped Italian sausages. But the mozzarella and sausage to the side. Make the pesto by using a food processor. Combine the basil, 1 clove of garlic, pine nuts, olive oil, and 1/2 cup of parmesan. In a small bowl, combing the milk, nutmeg, some fresh parsley and 2 cups of ricotta.
When the water is boiling, add 1 and 1/2 packages of lasagna into the water. Use a large spoon to make sure the lasagna is separated while its boiling. Let it boil for about 10 minutes, when the pasta is al dente. When the pasta is done, pour the pasta into a strainer. Add cold water into the strainer to cool the pasta. Using a large baking bowl, coat all bottom and sides with olive oil and a few of the lasagna strips.
That whole process is a serious process. Make sure that every layer is solid in the bowl so the layers will not leak while its being baked.
Cooking 2 hours
Serves 6
Ingredients:
1 1/2 package of lasagna pasta
EVOO
Salt and pepper
1/2 cup sliced salami
2 large mozzarella
1/3 pound Italian sausages
6 oz tomato sauce
1 cup of grated parmesan
1 cup of dry basil
3 cloves of garlic
1/4 cup pine nuts
2/3 cup of olive oil
1 egg
1 1/3 cup milk
1 tsp nutmeg
3 cups ricotta
chopped fresh parsley
This dish took a bit of time, but I did the prep the day before. I combined the items the day of and baked it, it seemed so easy! Here we go...
Day 1: Preparation
Get a large pot and fill it with 4 quarts of water, a splash of EVOO, and 1 tsp of salt. While the water is heating, slice the salami very thin and put it on the side. Get a small bowl and get the mozzarella. If the mozzarella is in water, pour the water out and dry the cheese with a paper towel and cut small cups of mozzarella. Heat a small pan and saute the shopped Italian sausages. But the mozzarella and sausage to the side. Make the pesto by using a food processor. Combine the basil, 1 clove of garlic, pine nuts, olive oil, and 1/2 cup of parmesan. In a small bowl, combing the milk, nutmeg, some fresh parsley and 2 cups of ricotta.
When the water is boiling, add 1 and 1/2 packages of lasagna into the water. Use a large spoon to make sure the lasagna is separated while its boiling. Let it boil for about 10 minutes, when the pasta is al dente. When the pasta is done, pour the pasta into a strainer. Add cold water into the strainer to cool the pasta. Using a large baking bowl, coat all bottom and sides with olive oil and a few of the lasagna strips.
Add 1 cup of risotto on the bottom of the bowl and add 5-6 salami slices. Trim some lasagna strips to cover that layer.
Next add half of the tomato sauce and a hand-full of cooked sausages. Add another lasagna layer.
Add the pesto and top it off with a sprinkle of parmesan. Add another lasagna layer.
Add the ricotta mixture. Add another lasagna layer.
Add the rest of the tomato sauce and the sausage and top it off with some mozzarella.
Seal the top of the bowl using the rest of the lasagna. Coat with olive oil.
That whole process is a serious process. Make sure that every layer is solid in the bowl so the layers will not leak while its being baked.
Day 2: Bake and Eat
Heat the oven 375 degrees. Cook the lasagna for 1 1/2 hours. Check it once in a while. It will look toasty on the top when its finished. Let the bowl cool for about 20 minutes. Get a large plate or a chopping board and place it on top of the bowl. Put you hand of the plate, scoop the bottom of the bowl into your other hand- and switch it over. Carefully, remove the bowl. Using a kitchen knife or a pizza knife, slice to serve!
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