Cheese
Lasagna
Alfredo
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.
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.
   
HOME

SLOW COOKING
in a Crock Pot

COPY CAT
RESTAURANT
RECIPES

DOREEN'S
KITCHEN RECIPES
Appetizers
Soups & Broths
Gravy Sauces
Salads
Pasta, Leaf & Dressings
Breads
Sandwiches
Vegetables
Grill
Grilled WHOLE Pineapple,
Bananas, Vegetables,
Mussels, Beer Chicken,
Beef, Burgers, Pulled Pork,
How to clean a  
Charcoal Grill
Breakfast
Potato Pancakes,
Poached Egg's,
Fried Potatoes
Crepes
Savory, Dessert, Veggie
Pizza
Dough's & Sauces
Pasta
Homemade Pasta, Sauces
Main Course
Seafood, Chicken, Beef,
Pork
Seafood/Fish
Baked, Pan Fried, Poached,
-fillet whole fish-
Beef
Variety of Beef dishes
Pork
Grilling, Baking, Sandwiches
Poultry
Chicken, Turkey,
Cornish Hens
German/Polish
Schnitzels, Dumplings,
Swedish Meatballs
Italian
Seafood, Chicken, Beef,
Pasta
Oriental
Sushi Rolls, Gyoza, Egg Rolls,
Chop Suey
Mexican
Enchiladas, Tamales,
Tostadas, Chili Rellenos,
Homemade Enchilada sauce
French
Crepes, Escargot,
Bouillabaisse, Lobster
Bisque, Shrimp de Jonghe
Desserts
Pies, Tira Mi Su
CONTACT
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.
COOKBOOK
"La Cucina Dorina"
GET A
EBOOK download
Cookbook
"La Cuisine Francaise"
with FREE Magic Pan
Restaurant recipe
s

EBOOK download
Cookbook "Italian Kitchen" with FREE
Red Cross Pasta cookbook
EBOOK download