It’s that time of the year again. The day we all get ready for what is supposed to be the greatest night of the year. The day we think about all what we’ve accomplished and survived during the past year. The day we promise to stick to our resolutions, despite giving up on most of them already on Day 1. It’s time to ring in 2015, and for the first time ever, I’m sad to close the chapter on what has been the most amazing year in my life.
2014 was a year of big changes. We got engaged on February 6, got civilly married on July 3, cried of happiness when we signed the paperwork for our apartment, got married under the sun in Marbella on July 10, moved into our first home together and spent months living with just a bed, bean bags and a plastic table until all our furniture arrived in October. It was a year of adventures full of the unexpected, but one that will remain the best chapter in the story of my life so far. Bring it on 2015, I can’t wait to see what you have in store for us next.
2014 has not only changed my love life but has also change my taste in food. Don’t get me wrong — I always loved peanut butter and anything sweet — but I’ve never been a fan of lasagna. Too cheesy, too watery…something about it just always seemed wrong, although I truly love cheese. Jon, on the other hand, hates cheese when it’s melted or when it has a really strong smell to it. So I was quite surprised to see that when I cooked this three-cheese lasagna for the first time, we both equally fell in love with it.
Despite the fact that it calls for three cheeses — mozzarella, Parmesan and ricotta — this lasagna isn’t too cheesy, because the cheese is thinly spread between the layers of lasagna. This lasagna is made with 4 layers of pasta, each filled with the three-cheese mixture and tomato sauce. The whole is topped with a thick layer of tomato sauce, béchamel sauce and more cheese before being cooked in the oven until ready.
You won’t believe me until you actually cook this lasagna: it feels really light. OK, it’s not the lightest dish in savormania’s repertoire, nor is it diet-friendly, but since the cheese mixture is squeezed into the layers of lasagna it feels lighter than the lasagna you’d usually find at a Manhattan deli. It’s mouthwateringly decadent and ridiculously easy to make. If your New Year’s resolution is to cut out carbs or lose weight, you still have a couple of hours to try this until you ring in 2015. Happy New Year!
- 9 ounces (250g) ricotta
- 10 ounces (300g) shredded mozzarella, divided
- 1 cup Parmesan cheese, divided
- 1 egg
- 3 tablespoons chopped fresh parsley
- 1.3 pounds (600g) basil tomato sauce
- Pre-cooked lasagna sheets
- 2 tablespoons butter
- 1 ½ tablespoon all-purpose flour
- 1 cup milk
- Preheat oven to temperature stated on the lasagna package. Grease a Pyrex.
- Combine the ricotta, 7 ounces (200g) shredded mozzarella, ¾ cup Parmesan cheese and parsley in a mixing bowl. Whisk the egg and add to the mixture. Thoroughly combine with a wooden spatula.
- Pour 5 tablespoons of the tomato sauce and spread evenly across the Pyrex (use more if needed). Top with a layer of lasagna sheets. Spread evenly across the lasagna a layer of the cheese mixture. Liquify the tomato sauce with 3 tablespoons water. Pour 5 tablespoons of tomato sauce over the cheese mixture and spread evenly. Repeat with 2 more layers of lasagna sheets. End the layers with sheets of lasagna.
- In a small saucepan over medium heat, melt the butter. Add the flour and mix with a wooden spoon. Add the milk and whisk until the sauce thickens, about 7 to 10 minutes.
- Pour the white sauce over the lasagna. Pour the remaining tomato sauce over the lasagna. Sprinkle the remaining Parmesan cheese and shredded mozzarella over the sauce.
- Cook for the time stated on the lasagna package, generally 20 to 30 minutes.
FREEZER-FRIENDLY: You can prepare the lasagna in advance and freeze it prior to cooking.
How did your three-cheese lasagna come out? Share photos of your recipe on Instagram by tagging #savormania