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Tracy Silvis

Lasagna

Tracy's Homemade Lasagna Recipe
My amounts are a guess-timation, since I rarely measure anything when I cook. One thing to keep in mind - this is a work in progress. I have been making this type of lasagna since college, and I have never made it the same way twice. This lasagna fits in my largest glass baking dish. I use all organic products if I can - bought from either Fresh Market or Whole Foods, or a farmer’s market if in season. With that said, this is my most recent iteration.
*Note - You will most likely have sauce left over. If keeps well in the fridge for a couple of works and also freezes well. The sauce goes well with any pasta like spaghetti or fettuccine and particularly any cheese filled pastas.
*Note - You can alternatively use store bought pasta, mozzarella, mascarpone, ricotta cheeses and sauce. But it won't taste as good.
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Prep Time 1 day 2 hours
Cook Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • 2 Cups Semolina Flour Pasta
  • 3 Whole Eggs Pasta
  • 1 tsp Kosher Salt Pasta
  • 2-3 TBS Water Pasta
  • 2 - 29 oz San Marzano Tomates Sauce
  • 1 half Sweet Onion Sauce
  • 4 TBS Butter Sauce
  • 1 gallon Whole, Non-ultra Pasteurized, Milk Mozzarella
  • 1.5 tsp Citric Acid Mozzarella
  • 1.25 tsp Liquid Rennet Mozarella
  • .25 cup Cool Water Mozzarella
  • 1 tsp Kosher Salt Mozzarella
  • 2 cup Heavy Cream, at least 35% fat content Mascarpone
  • 1 TBS Fresh Lemon Juice Mascarpone
  • 1 pinch Kosher Salt Mascarpone
  • 4 cups Whole, non-pasteurized, Milk Ricotta
  • .25 cup Fresh Lemon Juice Ricotta
  • .5 tsp Kosher Salt Ricotta
  • 3-4 TBS Chevre Cheese
  • 1 cup Fresh Grated Parmesan
  • 1 cup Fresh Grated Romano
  • 1 cup Fresh Grated Asiago
  • 2 cup Fresh Grated Provolone
  • 4 each Large Boneless, Skinless Chicken
  • 1 TBS Olive Oil Chicken
  • 1 pinch Kosher Salt Chicken
  • 1 tsp Grated Garlic Chicken
  • 2 TBS Chopped Onion Chicken
  • 2 TBS Balsamic Vinegar Chicken
  • 3-4 each Artichoke Vegetables
  • 1 each Medium Zucchini Vegetbles
  • 2 cup Spinach Vegetables
  • 1 each Medium Tomato Vegetables
  • 2 cup Mushrooms Vegetables
  • 1 each Onion Vegetables
  • 1 TBS Butter Vegetables
  • 1-2 pinch Kosher Salt Vegetables
  • 1 TBS Garlic Vegetables

Equipment

  • 1 Large Glass Baking Dish Used to bake lasagna
  • 1 5 qt Saucepan Used for sauce
  • 1 Food Mill Used for sauce
  • 1 8 qt Pot To be used twice for artichokes and pasta
  • 2 Large Sautee Pans To be used to sautee vegetables and cook chicken
  • 1 Medium Mixing Bowl To be used for cheeses
  • 4 Large Mixing Bowl To be used for pasta, mozzarella, mascarpone and ricotta
  • 1 Rolling Pin (or Pasta Roller) To be used for pasta
  • 1 Sharp Paring Knife Used multiple times
  • 1 Large Baking Sheet To be used for pasta
  • 1 Large Colander To be used for artichokes, pasta and mascarpone
  • 1 Large Microwave Bowl To be used for mozzarella
  • 2 Spatula To be used for mozzarella and mascarpone
  • 1 Fine Mesh Strainer or Cheesecloth ,To be used for mozzarella, mascarpone and ricotta
  • Measuring Cups and Spoons Used multiple times
  • 1 Slotted Spoon To be used for mozzarella
  • 1 Small Bowl To be used for mozzarella
  • 2 4 qt Saucepan To be used for mascarpone and ricotta
  • 1 Instant Read Thermometer To be used for mascarpone
  • 1 Wooden Spoon To be used for ricotta

Method
 

Pasta
  1. Create a well with the semolina flour on a clean work surface or in a large mixing bowl. Sprinkle the salt around the edges of the flour.
  2. Crack the eggs into the center of the well. Using a fork, gently beat the eggs while gradually incorporating small amounts of flour from the inner walls of the well.
  3. Continue mixing until a shaggy dough forms. If the dough seems too dry and won't come together, add water one tablespoon at a time until it holds together.
  4. Knead the dough vigorously for 8-10 minutes until it becomes smooth, elastic, and slightly tacky. The semolina will give it a slightly coarser texture than regular pasta dough.
  5. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes. This allows the gluten to relax and makes rolling easier.
  6. Divide the rested dough into 4 equal portions. Keep unused portions wrapped to prevent drying.
  7. Working with one portion at a time, roll the dough as thin as possible using a pasta machine or rolling pin. For most shapes, aim for about 1/16-inch thickness.
  8. Cut into lasagna size noodles
  9. Toss the cut pasta lightly with semolina flour to prevent sticking and arrange on a floured baking sheet.
  10. Bring a large pot of salted water to a rolling boil (use about 1 tablespoon salt per quart of water).
  11. Add the fresh pasta and cook for 2-4 minutes, depending on thickness. Fresh semolina pasta cooks quickly and should be al dente.
  12. Dump pasta into colander
Mozzarella Cheese (Make Day Before)
  1. In a small bowl, dissolve the citric acid in 2 tablespoons of cool water. Set aside.
  2. In another small bowl, dissolve the rennet in the remaining 2 tablespoons of cool water. Set aside.
  3. Pour the milk into a large microwave-safe bowl. Add the citric acid solution and stir gently.
  4. Microwave on high for 5-6 minutes, until the milk reaches 90°F. If you don't have a thermometer, the milk should feel slightly warm but not hot.
  5. Add the rennet solution to the warm milk and stir gently for 30 seconds in a figure-8 pattern.
  6. Microwave for another 1-2 minutes until the milk reaches 105°F and begins to curdle. You should see clear separation between curds and whey.
  7. If the milk hasn't fully separated, microwave in 30-second intervals until you have distinct curds floating in yellowish whey.
  8. Using a slotted spoon, carefully transfer the curds to a fine-mesh strainer. Reserve the whey for other uses if desired.
  9. Press the curds gently to remove excess whey, then transfer them to a microwave-safe bowl.
  10. Microwave the curds for 1 minute. Remove and drain off any additional whey that has formed.
  11. Microwave the curds for another 30 seconds. They should be very hot and pliable.
  12. Working quickly (use gloves if needed), add 1 teaspoon of salt to the hot curds and begin kneading and stretching like taffy.
  13. If the cheese becomes too stiff to work with, microwave for another 15-30 seconds to soften.
  14. Continue stretching and folding until the cheese becomes smooth, shiny, and elastic - about 2-3 minutes of working.
  15. For immediate use, let cool for 10 minutes, then slice or grate as needed.
  16. For storage, place in cool salted water or wrap tightly and refrigerate for up to 1 week.
Mascarpone Cheese (Make Day Before)
  1. Pour the heavy cream into a heavy-bottomed saucepan. Place over medium-low heat.
  2. Heat the cream slowly, stirring occasionally, until it reaches 185°F (85°C). This should take about 10-15 minutes. Do not let it boil.
  3. The cream should be steaming and just beginning to form tiny bubbles around the edges, but not bubbling vigorously.
  4. Remove the saucepan from heat immediately when it reaches temperature.
  5. Add the lemon juice or vinegar and stir gently for 30 seconds. The cream will begin to thicken slightly and may show very subtle signs of curdling.
  6. Let the mixture sit undisturbed for 10 minutes to allow the acid to work and the cream to thicken further.
  7. Line a fine-mesh strainer with cheesecloth or a clean kitchen towel and place it over a large bowl.
  8. Pour the thickened cream mixture into the lined strainer. The mascarpone will be caught in the cloth while any excess liquid drains into the bowl below.
  9. Let drain at room temperature for 2 hours, or until it reaches your desired consistency. For thicker mascarpone, drain longer.
  10. For even thicker consistency, cover and refrigerate while draining for up to 8 hours.
  11. Transfer the mascarpone from the cheesecloth to a clean storage container.
  12. Add a pinch of salt if desired for enhanced flavor.
  13. Stir gently to ensure smooth consistency.
  14. Cover and refrigerate until ready to use.
Ricotta Cheese (Make 1 Hour Before)
  1. Heat the milk in your saucepan over medium heat, stirring occasionally to prevent scorching.
  2. Heat until it reaches about 185°F (85°C) - you'll see small bubbles forming around the edges, but don't let it boil.
  3. Remove from heat and slowly stir in the lemon juice. You'll see the milk begin to curdle and separate into curds and whey within a few minutes.
  4. Let it sit undisturbed for 10-15 minutes to allow complete separation.
  5. Line your strainer with cheesecloth (or use a fine-mesh strainer) and place it over a bowl.
  6. Pour the curdled milk through the strainer. The liquid whey will drain into the bowl, leaving the ricotta curds in the strainer.
  7. Let it drain for 15-30 minutes depending on how thick you want your ricotta. For a creamier texture, drain for less time; for a firmer ricotta, drain longer.
  8. Gently stir in salt if desired.
Sauce (Make 2 Hours Before)
  1. Add canned tomatoes, 1/2 sweet onion and butter to saucepan.
  2. Let simmer for 1-2 hours, stirring occasionally.
  3. Discard onion and pour tomatoes into food mill a little bit at a time.
  4. Continue turning the food mill until tomatoes turn into sauce.
Chicken (Make 1 Hour Before)
  1. In a large sauté pan, heat olive oil.
  2. Place whole chicken breasts in a pan and season with garlic, salt, and onion.
  3. Cook 4-5 minutes per side, slightly browning both sides.
  4. Add balsamic vinegar and continue frying on medium heat until the vinegar forms a caramelized glaze.
  5. Remove the chicken from the pan and, when cool, slice it thinly.
Cheeses (Make 2 Hours Before)
  1. Mix ricotta and mascarpone (either homemade or store bought) with chevre in large bowl with half of the grated parmesan, romano and asiago.
  2. Set aside at room temperature.
Vegetables (Make 30 Minutes Before)
  1. Bring water to boil in 8 qt pot, add salt and artichokes and boil for 8 minutes.
  2. Pour artichokes into colander, let cool.
  3. Peel the rest of the flower after the choke is cool and remove the heart. Slice the heart and set aside.
  4. Peel the zucchini and slice thin julienne. Clean mushrooms, remove stalks, and slice. Dice tomatoes. Slice onions thinly.
  5. Melt butter in sauté pan, add onions and cook until translucent - 4 to 5 minutes, stirring occasionally.
  6. Add mushrooms, cook for 4-5 minutes.
  7. Add zucchini, artichoke hearts, spinach, garlic and cook for 3-4 minutes.
  8. Add tomatoes and continue cooking for 1-2 minutes.
Assemble the Lasagna
  1. Spray a very light layer of oil in your glass baking dish and put one layer of lasagna noodles.
  2. Spoon the cheese mixture as your next layer. Smooth with spatula.
  3. Put a thin layer of sauce over the cheese.
  4. Add another layer of noodles and all chicken followed by the sauce.
  5. Layer with the mozzarella, provolone, and grated Parmesan, Romano and Asiago cheeses.
  6. Add layer of noodles, all vegetables, sauce and cheeses.
  7. Cover with aluminum and put in over at 425 degrees for about 45 minutes or until you can see the cheese and the sauce begins to bubble in the glass dish.
  8. Remove foil and set oven to broil for approximately 5 minutes or until top cheese layer is golden brown.
  9. Take out of oven and let stand for 10 minutes.