Bon appétit

Hi, I just finished JWC (Johnson and Wales Camp) the dish I’m going to tell you about is lasagna.  The lasagna was definitely in my top 5 recipes. It would make a amazing diner you could a haed of time and warm it up the next day. Here’s what you need to know and how to make it.

INGREDIENTS

2 pounds Italian sausage

4 quarts of marinara sauce

4 pounds pasta sheet

2 pounds ricotta cheese

6 quarts water mildly salted simmering at 190 Fahrenheit

4 tablespoons Olive oil

Method of Preparation

Browning the sausage

  1. In a medium size sauté pan, heat 4 tablespoons of olive oil.
  2. Brown the sausage. Remove from pan and drain on paper towels. Set aside.

Boil the pasta

Preheat the oven to 375 Fahrenheit

  1. Spread a thin layer of sauce in a 2 inch hotel pan or smaller sized casserole pan.
  2. Add one cup of salt
  3. Spoon ricotta cheese and sprinkle with some of the cooked sausage and some of the Parmesan cheese
  4. Ladle 6 to 8 ounces of sauce on top of the cheese and sausage
  5. Begin again with a layer of lasagna and continue as above until all the ingredients are used up ending with the Parmesan
  6. Cover with aluminum foil and bake for 30 to to 35 minutes. If the cheese on the top hasn’t melted place pan under the broiler briefly.
  7. Rest at room temperature for a few minutes before serving.

Enjoy with a side of garlic bread and if you want to get really crazy put cheese on it.

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