When all else fails, make a lasagna
This may seem like strange advice. Lasagna is not the easiest thing to do, but when my mind is going in too many directions and I feel like I am swimming upsteam, I need to put my hands to a task that removes and quiets my mind. It is therapeutic for me. Some people do yoga; I cook.
What you will need:
2 Quarts of sauce (your choice of meat or no meat, either is delicious). You can buy a good one already made for you, or whip one up, as you wish. I have blogged about my gravy before, so I won’t bore you with those details here. If you want my recipe, email me, I am happy to share. Truth be told, I have a mix of marinara and bolognese, and I am just going to combine them—call me crazy, but I am just having some fun! I have them both left over in the freezer, so this makes life easier.
1 Quart of good quality grated Parmesan cheese, please grate it yourself, it is a good arm work out & the result is exponentially better.
1 ball of fresh mozzarella, yes, quality matters here, so get a good one, you only need one! Pomelo Imported Buffalo mozz for me today, but there are a lot of good quality choices. Even here in Rhody, Narraganset Creamy makes a delicious fresh mozzarella.
1 Pint of ricotta. I like Bellweather Farms Sheep’s milk, but you choose. Sheep’s milk adds a tang that I really like, but this is personal. Again, the end result will only be as good as the ingredients with which you begin, so choose wisely.
a dozen eggs, this will vary depending on size.
4 cups of flour
salt and pepper
Preheat your oven to 350.
The pasta. Yes, you can use dry or buy fresh lasagna noodles, or if time allows, and you are trying to process some emotion, make your own. This is a good indication of how Italian women work through their emotions. Have you ever kneaded the dough? It is better than a punching bag! It may seem difficult, but there is a way to spead it up & ensure success—use a Kitchen Aid mixer to help. I begin with 4 cups of flour, make a well, and put 4 whole eggs and 5 yolks in the center. If your eggs are small, you may want to add 1-2 eggs to get the right consistency. (Look on Ytube, there are videos for everything on there. But try, it is worth it!) With a fork, stir, and incorporate the flour gradually. When a ball starts to form, I turn on the mixer on 2 and let it do some of the kneading for me. Then place it on a floured boad and finish it by hand. Press from the heal of your hand, away from you, roll, press, roll, press. Use your fingers to roll it, then your palm to press away. Work it until it is smooth and has a light sheen. Wrap and rest for 30+ minutes. (Not going to lie, this takes a little practice, but is a skill worth developing.)
During the resting time, prep your ingredients: pull out the gravy, mix your ricotta with an egg, a handful og fresh minced parsley, grated parmesan, and half of your ball of mozzarella cut up in small cubes, if you are adding meatballs or sausage, roughly chop those, too. If this seems less than precise, that is because it is. You cannot mess this up. Just keep in mind that the more you pile in, the finished product may be a little messier; the less you put in, the more likely it will stay neatly stacked when you cut it. I feel strongly in favor of both styles, so just go for it.
If going for fresh pasta…Roll out your pasta. You want it thin enough to see the shape of your hand as it lays over it. On my machine, I roll to 6 out of 9. The pasta can sit while you roll out enough for your recipe, just be sure to flour each side well, so they do not stick. I like a lot of layers, but this is up to you.
Be free. Lasagna is personal, so just follow your gut and make it as you like. There is no perfect recipe, though there are tons on the internet. That is more of a philosophy than an actual step. Truth be told, each time I make it for my Dad (who loves me a lot), he tell’s me “it is almost as good as your mom’s.” It is just different, so be you and do you pasta as you wish. My mon’s was damn good, but what made it good was the love and her confidence, so be liberal with both.
Boil a shallow pot of water and salt the water. Lay out the containers of ingredients, so everything is within reach. This is the assembly part. Don’t freak out. Put all your ingredients next to you with spoons in each one, have a baking pan ready. You are going to layer. Put a single noodle into the water for a minute (no more), pull it out and lay it on top of a some gravy—be generous with the amount of gravy on each layer, your pasta needs to absorb the liquid. Also don’t worry about pasta water, that will add moisture, texture and flavor. Now, layer. I put some gravy on each layer, but I like to put the “stuff” on every other layer—so if you have meat or your cheese mix, stager them. I want a lot of pasta in each bite. A sprinkle of parm on every layer. And Salt & Pepper to your taste, but use some, please.
On the top, place the remaining gravy (yes, this is synonymous with tomato sauce if you are from New England), any parm, and the other half of fresh mozzarella sliced.
Place uncovered in your preheated oven for 40-45 minutes. You want the corners to get a little crispy; they are worth fighting over. Allow the lasagna to rest for at least 30 minutes before serving.
Open a good bottle of Sangiovese.
Enjoy.
Sometimes, we just need to stop whatever we are doing, and do what makes us feel good, confident, and happy.
Cheers, Maria
