|Thousand Layer Lasagna with Garlic Bread Baked in Parchment|
For many of us one of the very first blogs we ever came across in our wanderlust years was 101 Cookbooks by Heidi Swanson. In fact one of the very first recipes I ever came across back in 2006 (when my own blog began) was for her Thousand Layer Lasagna. So why has it taken me all of these years to turn this out in my own kitchen here at More Than Burnt Toast. I would have to say I have no excuse at all. It is easy to prepare and in my humble opinion arguably the best lasagna to ever grace this kitchen.
You could certainly make your own fresh pasta but store bought pasta sheets rolled out whisper thin are a quicker alternative and require less commitment, patience and time. You shave a few hours off the procedure if you purchase storebought lasagna sheets. Mine came from my local Italian grocers which in truth gave me the idea to recreate this lasagna after all these years! Make sure the pasta sheets you buy are fresh and moist. You still need to run those fresh lasagna sheets through a pasta machine a few times to achieve the thinnest and most delicate sheets possible, but, if you don't have a pasta machine (they are actually quite affordable!), try a rolling pin. It is not quite the same, but will thin out the sheets somewhat. Using fresh pasta sheets also enables you to skip the pre-boil step in the original recipe altogether. Just add a "tad" more sauce to the layers.
**Thousand Layer Lasagna **
heavily based on a recipe from 101 Cookbooks
- 1 pound fresh egg pasta sheets (or make some from scratch)
- butter to prep baking dish
- 1 recipe Marcella Hazans Infamous Tomato Sauce
- 3 (4-ounce) balls of fresh Buffalo mozzarella, torn up into pieces
- a large handful of basil leaves
- 1-1/2 cups shredded mozzarella and provolone
- freshly grated Parmesan (optional)
Make your sauce.
Lavishly butter a deep, square baking dish. The one I use is 9x9 and 2 1/2-inches deep.
|Garlic Bread Baked in Parchment|
**Garlic Bread Baked in Parchment**