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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: The Big Lasagna - Pt 2   
    Categories: Pasta, Cheese, Vegetables, Herbs, Greens   
         Yield: 10 servings   
       
              Directions Continue   
       
     Set a large pot of water over high heat. Cover and   
     bring to a boil. Set a large colander in a baking dish   
     and place near stove.   
        
     Season the boiling water generously with salt until it   
     tastes like sea water. Carefully lay one sheet of pasta   
     on the water's surface. Let it be completely immersed in   
     the boiling water, using a slotted spoon to gently it   
     push down if needed, before adding the next sheet. Add   
     two more pasta sheets in this way and cook for about 2   
     minutes, or until light in color, floppy in texture and   
     completely cooked through. If pasta bubbles above the   
     water's surface, use a slotted spoon to encourage it   
     back in. Use a sieve to gently remove pasta from the   
     water and into the prepared colander. Rinse under cold   
     water until cool enough to handle, then begin assembly.   
     Continue cooking, draining and rinsing pasta two or   
     three sheets at a time as you assemble lasagna.   
        
     Spoon about 3/4 cup bechamel into a 9" X 13" metal,   
     glass or ceramic baking pan, and use a rubber spatula or   
     your hands to generously coat bottom and sides of pan   
     with sauce.   
        
     Gently squeezing any remaining water from the pasta, use   
     two or three sheets to entirely cover the bottom of the   
     pan with minimal overlap, and leave ends hanging over   
     sides. (They'll be helpful for sealing the top.) All   
     four sides need not have overhang; two is plenty.   
        
     Crumble about 1/3 of the ricotta mixture evenly over   
     pasta to create foundation, then layer with sheets of   
     pasta from edge to edge of pan. Use kitchen shears to   
     help trim pasta to appropriate size and avoid overlap.   
        
     Spread about 1/3 of the tomato sauce over next layer and   
     cover with pasta.   
        
     Spread about 1 cup bechamel evenly over next layer,   
     sprinkle with 4 cup grated Parmesan, and cover with   
     pasta.   
        
     Repeat with remaining layers: ricotta, tomato sauce,   
     bechamel and Parmesan, ricotta, tomato sauce, bechamel   
     and Parmesan, following each with a layer of pasta. (If   
     using thicker noodles, you might not be able to fit 8   
     layers of noodles in the pan. If using store-bought or   
     dried pasta, you can skip the noodle layer between the   
     ricotta and tomato sauce as needed to prevent the   
     lasagna from stretching higher than the top of the pan.)   
        
     For the top, fold overhanging pasta over a whole sheet   
     to create a sealed pasta layer, then spread with   
     remaining bechamel. Gently cover lasagna with a piece of   
     parchment and wrap tightly with foil. Place onto a   
     baking sheet to catch any overflow and bake on prepared   
     rack.   
        
     After 40 minutes, pull lasagna from oven and carefully   
     remove foil and parchment. Sprinkle with grated   
     mozzarella and return to oven until golden brown and   
     bubbling on surface, about 20 minutes.   
        
     Allow to cool for at least 15 minutes before slicing and   
     serving. Leftover lasagna can be wrapped and   
     refrigerated for up to 4 days. To freeze, bake 30   
     minutes but do not brown, then cool, and freeze for up   
     to 4 weeks. Defrost, then sprinkle with mozzarella and   
     bake uncovered at 400oF/205oC for 25 to 30 minutes until   
     golden brown and bubbling on surface.   
        
     By: Samin Nosrat   
        
     Yield: One 9" X 13" lasagna (8 to 12 servings)   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
        
     Continued from Part 1   
       
   MMMMM   
      
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