Cheese
Lasagna
Alfredo
If you don't want to
make an Alfredo sauce
as part of the filling,
you can make a
Bechamel sauce
instead. See this
recipe.
A typical Italian way to
make Lasagna
Bolognese uses
Bechamel as the filling.
   
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INGREDIENTS:

Your choice of Red Sauce, about 2-3 Cups
About 3 Cups shredded Mozzarella
About 2 Cups Parmesan or Romano
2 Cups Heavy Whipping Cream
Salt & Pepper
Dehydrated minced Onions
1/2 stick Butter
2 Eggs
Sliced Mozzarella Cheese- about 12 slices
Sliced Muenster Cheese- about 12 slices
(sliced Provolone is good to add to this as well)
1 lb or less of Ricotta Cheese
1 lb Lasagna Noodles

NOTE: Don't use the "oven ready" Lasagna noodles.
They end up with a rather "gummy" taste. Do it the
old fashioned way and actually begin to boil a large
pot of water.
Try to buy WHOLE MILK Cheese's when possible.
DIRECTIONS:

Put the Ricotta, Eggs, 1-2 Tablespoons dehydrated
minced Onions, pinch of Salt and Pepper, about 1
Cup of Parmesan and about 1 cup of shredded
Mozzarella Cheese into bowl.
Mix all together.
Use Spray on oil and lightly coat the bottom and
sides of a Lasagna pan. Put a ladelfull of Red Sauce
into large Lasagna pan. I use the disposable ones,
but you can use a large cake pan if you want.

Add a bit of water and swirl around. This will help the
bottom layer of noodles from burning to the pan.
NOTE: You should be boiling water for the Lasagna
noodles. While that's happening, begin the Alfredo.
Put Butter, dash of Salt and Pepper, and about 2
Cups of Heavy Whipping Cream in saute pan under
high flame.

When making Alfredo sauce your objective is to get
the Cream to "rise up" to the top of the pan, but not
to have it over flow. When it begins to "rise up" put
the flame to LOW.
Simmer on Low for a good 7 minutes, stirring on
occasion. Simmering is what thickens the Alfredo
sauce (and how long it takes the Lasagna noodles to
cook.) Remove Alfredo from heat. Over simmering
will cause the fat content to separate and the sauce
to burn.

NOTE: Do NOT boil the Noodles for more than 7 min.
They will continue to cook when you bake the pan
of Lasagna.
Get a large bowl of Ice Water handy. When Noodles
are done,
drain, do not rinse.
IMMEDIATELY put Noodles into the bowl of Ice
Water. This will stop the cooking process.
When you layer the Noodles in between the Cheese
stuffing, do so horizontally and then vertically. When
you do the vertical layer, you will have about an inch
or two of excess Noodles.
Cut this excess away
with scissors AND SAVE for later on.

Put one layer of noodles in prepared pan. Layer with
sliced Cheese, then Noodle, then 1/2 of the Ricotta
Cheese mixture (spread the Ricotta Cheese mixture
around).
Put a bit of Red Sauce on top.
Put another layer over this, and reheat the Alfredo
sauce. Now get the Cream to "rise up" again...
Pour Alfredo over this fresh layer of Noodles.
Top with more sliced Cheeses.
Put another layer of Noodles over. Remember, save
those cut off excess Noodles.
Continue layering Noodles with the remaining
Cheeses and Ricotta Cheese mixture. On the very
top and last layer, pour some more Red Sauce on top.

Now, remember those excess Noodles you cut? Put
THOSE on top of the Red Sauce on top. This will
prevent the Red Sauce on the top layer from burning.
Bake 350*F for about 45 minutes or so.
When done, remove from oven and let it cool for
about 10 minutes or so before slicing.
Remove those excess Noodles. They will be too
crunchy to eat. See how some parts of the outer layer
is somewhat burnt? When you slice the Lasagna, cut
around that part.
Slice and eat!! If you want to freeze some, cover with
saran wrap and refrigerate overnight. The next day cut
up what you want to freeze and put in plastic
containers, topping with a bit of Sauce AND a pinch of
water.

NOTE: You don't ever want to wrap baked pasta with
tin foil, the acidity of the tomato sauce "eats" away at
the tin foil leaving metallic specks all over.