I'm not even going to begin this argument. Everyone has their own favorite, and their Grandmother made it better, and I can't believe you use Béchamel, and don't forget the Nutmeg, and make sure that it's Ronzoni, and blah, blah, blah.........
The only thing Italian about this dish is the dish itself, and by that, I mean the actual cooking vessel. "Lasanum" means "cooking pot" in Latin.
The Lasagne that we all are familiar with didn't even arrive on the scene until at least the 1700's, and even that is disputed. Heck, Tomatoes weren't even brought to Europe until 1492 and the earliest recorded mention of the use of Tomatoes in cooking was by the Napolitani in 1692.
So, in deference to the lack of Tomatoes, let's try a Lasagne without.
Here's a recipe that I blatantly stole from Italian Food Net.
- 8-9 ounce (227 g.) Lasagna Noodles (about 12 noodles)
- 1 pound (500 g.) frozen petite Peas, thawed
- 8 ounce (227 g.) frozen Artichoke Hearts, thawed, coarsely chopped
- 1 1/2 cup (355 ml.) Whipping Cream
- 1/4 cup chopped fresh Basil leaves
- 15 ounce (425 g.) whole-milk Ricotta cheese
- 4 cups coarsely grated mozzarella cheese
- 3/4 cup grated Parmegiano Reggiano cheese
- 2 large Eggs
- 1 teaspoon salt
- freshly ground Black Pepper, to taste
Preheat the oven to 400°F (205°C).
Brush 13x9x2-inch (33x23x5-cm.) glass baking dish with Olive Oil.
Mix the Artichokes, the Peas, 1/2 cup of Whipping Cream, and the Basil in a medium bowl.
Purée the remaining one (1) cup of Cream, Ricotta, Parmigiano, Eggs, Salt, and Pepper in a food processor until smooth.
Spread one (1) cup of the Ricotta mixture over bottom of the prepared baking dish. Arrange four (4) noodles, in a single layer, over the Ricotta mixture, breaking the noodles as needed to cover.
Spread half of the Artichoke mixture over the noodles.
Spread 2 1/2 cups of the Ricotta mixture over the Artichokes. Sprinkle one (1) cup of grated Mozzarella cheese over the Ricotta mixture.
Repeat with (4) noodles, Artichoke mixture, 2 1/2 cups Ricotta mixture, and 1 cup Mozzarella.
Top with four (4) noodles. Spread the Remaining Ricotta mixture over the last layer of noodles Sprinkle the remaining two (2) cups mozzarella over top. Tent with aluminum foil, sealing the edges.
Bake the Lasagna for about thirty (30) minutes. After thirty (30) minutes, remove the foil and continue baking until bubbling at edges and brown on top, about another twenty-five (25) minutes.
Let stand for fifteen (15) minutes before serving.
Recipe via : Italian Food Net