Last week the Missus was beaten down pretty hard by a harsh cold. On the third day into it I received a text that asked, "Can you make me chicken soup?" I, instead made the more filling, and hot sauce worthy, Chicken and Dumplings.
Feeling the need to stay on the comfort food trail, after all my goal was to feed the cold, I did something I haven't done in about five years... I made lasagna. I'm honestly not sure why I don't make it more often as it never turns out to be the laborious pain in the ass I seem convinced it is. And it was pretty labor intensive, but only because I made it so. Making the Mario Batali Ragu Bolognese recipe, but I did. But, in the end, it was well worth the time and effort put in. The Ragu was the only recipe I was working from, so here's my interpretation in pictures.
The Trinity: Maplebrook Ricotta, Maplebrook Mozzarella and Grated Piave and Parmigiano Reggiano cheese.
Egg yolk folded in
fresh grated nutmeg
coarse black pepper, piave/parm, nutmeg and ricotta for the cheese layer
Layer with cooked noodles
Top with Ragu
Add the cheeses and repeat
End with cheese layer and bake, covered with foil, for 1 hour at 400 degrees. Remove foil, increase heat to 450 and bake for an additional 15-20 minutes or until
Top layer is bubbly and golden
Let cool for 15 minutes and serve, topping with more Piave and Parmigiano .