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Wednesday, July 20, 2011

Recipes Of Our Mothers - Mama Benizzi's Lasagna

Len Evans, owner of NYC-based Project Publicity often wonders how he manages to remain so svelte. His mother is Mama Benizzi, an Italian cook whose mouthwatering lasagna dish can make any man discard his diet. She shares her recipe with you here on Evenings With Peter and we double dare you to try it.

Mama Benizzi's Lasagna
3 cans of crushed tomatoes
1 chopped onion
Garlic to taste
Fresh Basil
Olive oil
Salt and pepper
1 can of water

In a pot, sauté the garlic and onion in olive oil until golden brown, add 3 cans of crushed tomatoes, salt & pepper, 2-3 leaves of fresh basil and then add the 1 can of water. Simmer on low heat for 4-5 hours. Stir every 15 minutes.

1 box no boil lasagna
1lb. ground turkey
1 package of Italian sausage
32oz. of whole milk Ricotta
16oz. whole milk Mozzarella Cheese
8 oz. of Shredded Mozzarella Cheese
Pecorino Romano cheese, grated
Italian flavored bread crumbs
1 egg
Fresh parsley
Salt and a pinch of pepper

In bowl mix the ground turkey and sausage (taken out of casing). Add about a cup of bread crumbs, 1 egg, chopped fresh parsley, salt and pepper, grated Pecorino Romano cheese, mix together and fry it loosely in a large fry pan with olive - Now, you'll need a deep glass baking tray to assemble the Lasagna...Start by putting enough sauce in the bottom of the tray, then start layering with the lasagna noodles, put more sauce on top of noodles, add the meat mixture and then spoon in the ricotta , grated cheese, the sliced mozzarella cheese and shredded mozzarella cheese. Repeat to make 3 layers, do not put cheese on the top layer. Cover with foil and bake in 350 degree oven for about 1 hour. It's done when knife goes through it. Let sit for about 10 mins. before serving and...enjoy!

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