Quick Three Cheese Lasagna

I got home from work tonight and had no idea what I was going to make for dinner.  In fact other than the veggie and fruit delivery we just received, I wasn't really sure what we even had in the house.  So the search through the cabinets and fridge began.  Much to my surprise I had a new container of Ricotta that I needed to use and I also found some no boil lasagna noodles.  This made my decision very easy, we were having lasagna.  As I started getting out the other ingredients I did realize there were a few items I was lacking (i.e. fresh basil, shredded or fresh mozzarella) but I figured I would just improvise.

Menu

Three Cheese Lasagna
Sliced Heirloom Tomatoes and Baguette with Olive Oil
Caesar Salad

To make the Caesar Salad, I used the fresh lettuce we just received in our bushel tonight.  I added some Caesar croutons, some grated parmigiano reggiano cheese, fresh cracked pepper and for the dressing I used Brianna's Asiago Caesar which is quite tasty.

My sister picked up a fresh baguette for me so I thinly sliced some pieces and plated them on one side of my platter. On the other side I placed sliced heirloom tomato also from today's delivery.  Sprinkled the tomato with a little chopped fresh parsley and cracked pepper.  In the middle of the platter I poured a little Las Brisas Olive Oil which I then sprinkled with a little parmigiano reggiano and cracked pepper for dipping.

Three Cheese Lasagna
In mixing bowl I added 15 oz of Ricotta cheese, 1 egg,  a pinch of kosher salt and some fresh cracked pepper, a bit of chopped fresh parsley and 2 tablespoons of homemade basil pesto.  The pesto was my replacement for the fact that I didn't have any fresh basil.  I also chopped up in small chunks two pieces of mozzarella string cheese which was clearly my replacement for the fact I didn't have any fresh or shredded mozzarella.  I also grated in some fresh parmigiano reggiano into the bowl and mixed everything together.

In a 9x9 pan, add a thin layer of pasta sauce.  I used Cucina Antica Garlic Marinara.  I really like this sauce because there is no sugar added and only 36 calories in a 1/2 cup.  Layer your no boil noodles.  I overlap 3 and then break a 4th in half and place it across the top to completely layer the bottom.  Add your first layer of the ricotta mixture and spread across the noodles.  Add some more pasta sauce across the ricotta layer and add another layer of noodles.  Spread second layer of ricotta mixture and some more pasta sauce.  Add the third and final layer of lasagna noodles.  Cover with pasta sauce, sprinkle with fresh chopped parsley, mozzarella (I chopped another piece of string cheese for the top) and grate some more fresh parmigiano reggiano on the top.

Bake in a preheated oven on 350 degrees for 30-40 minutes.

Just out of the oven

This meal was rated 3.5 asparagus spears

Cheese Manicotti

Menu
Bruschetta
Caesar Salad
Manicotti









Making the Sauce
In a saute pan combine the following ingredients with about 1 tablespoon of good olive oil

1/3 lb of Pancetta, diced

4 cloves garlic, minced

1 medium onion, diced
Pinch of Kosher Salt
Dash of Cracked Black Pepper

Once the pancetta is browned and the onion has softened add the following ingredients. Simmer on low for at least an hour, stirring occasionally

1- 28oz can of crushed tomato

1- 28oz can of whole tomato (squeeze while adding)

a palm of kosher salt (approximately a tablespoon)

1 teaspoon red pepper flakes

1- 6oz can of tomato paste with Italian Herbs

15 oz water

1 tablespoon sugar

While the sauce is cooking roast 3 heads of garlic in the oven for 45 minutes to an hour.  To do this just place the heads of garlic with olive oil in aluminium foil.   Let the garlic cool down a bit before peeling away the outer layers of the skin. You should be able to squeeze out the cloves and mash slightly before adding to the sauce. Simmer sauce for another hour. Stir occasionally to break up the chunks of garlic


Bruschetta
3 plum tomatoes seeds removed, diced
1/2 small red onion, diced
4 tablespoon of fresh basil, chopped
Dash of Kosher Salt and Cracked Black Pepper
1 1/4 tablespoon balsamic vinegar
1/2 tablespoon good olive oil

Slice a loaf of crusty bread with approximately 1/2 inch thickness
Place on cookie sheet and drizzle with olive oil. Toast for approximately 10 minutes at 350 degrees

Caesar Salad

Chop Romaine lettuce
Add croutons, some cracked black pepper and a little grated Parmigiano Reggiano
Toss with a dollop of Caesar dressing.  I used Cardini's. Their light Caesar dressing is pretty good too.

Preparing the Manicotti
Cook Manicotti noodles al dente per box instructions (I used Barilla and only made 1/2 the box or 7 shells). Let cool before stuffing

To make the filling combine in a bowl 1 pound of good Ricotta Cheese, 1 egg, 1 fresh mozzarella ball cut into small chunks, 3 tablespoons chopped fresh basil, 1 tablespoon chopped fresh mint, 1.5 tablespoon chopped fresh flat leaf parsley, a dash of kosher salt and cracked black pepper.

In a 9 x 13 pan, cover bottom with a couple ladles of sauce. Stuff each noodle with the filling. Cover noodles with more sauce. Slice another fresh mozzarella ball and place a slice or two over the top of each noodle.  Grate a bit of Parmigiano Reggiano.  Cook at 350 degrees for 30 minutes.

Overall, I think the meal turned out well. The sauce was delicious.  I normally purchase my Ricotta cheese at the deli at a local store by our house. Unfortunately they were out so I had to resort to the prepackaged Ricotta and there is definitely a big difference.  This Ricotta was much thinner than the kind I normally use.  Although the filling still had pretty good flavor. So make sure you use "Good" Ricotta cheese for the filling.

The nice thing about this meal is you can make a lot of it ahead of time.  If you have limited time you can saute the onions, garlic and pancetta ahead of time along with roasting the garlic.  The next day combine all the ingredients into a crock pot and let the sauce cook on low while you are at work.

You can also make the bruschetta topping and the toasts ahead of time.  Just wait until right before you are going to eat before plating them.  I use this bruschetta recipe all the time as an appetizer when we are having company.

Buon Appetito!!!