|Published:||Feb 15, 2012 4:15 PM EST|
|Updated:||Feb 15, 2012 4:43 PM EST|
FORT MYERS, Fla.- It's Wednesday and that means it's time to fire up the WINK kitchen.
Here today to show us how to make an easy dinner is Chef Vinny from The Neapolitan Gourmet in Naples.
Pre-heat oven to 350 degrees.
3 Fresh Pasta Sheets 10”x 15” (no boiling is required)
Or 1 lb box sheets (follow boiling directions on package)
1 qt of your favorite tomato sauce
2 cups (1 lb) Seasoned Ricotta
1 cup (1/2 lb) Shredded Mozzarella
1 lb of Ground beef seasoned with granulated garlic, Romano cheese, fresh parsley, salt and pepper
16 oz. Ricotta (whole or skim)
¼ cup Romano Cheese
1 tbs. fresh chopped Italian Parsley
¼ teaspoon salt
1/8 teaspoon pepper
Mix together in a separate bowl
Coat bottom of your round 9 inch pan with sauce and add pasta sheet (cut sheet 10 x10 and save
Spread ricotta on top of first sheet
After cutting next past a sheet to 10x10, place on top of ricotta, press slightly
Take half amount of mozzarella and layer on top of sheet
Add sauce to that layer evenly
Place third pasta sheet (10x10) on top
Spread seasoned ground beef evenly to top of layer
Add the left-over pieces of pasta sheets to top
Add sauce to cover the top sheet of the lasagna
Spread rest of mozzarella to top
Garnish with fresh parsley
Bake for 60 minutes at 350 degrees
You can also substitute your favorite sautéed vegetable in place of meat.