Lord Nrsimhadeva's Lasagna
Posted November 25, 2002
This lasagna is very simple to make, and Lord Nrsimhadeva likes it -- not to mention the rest of my family!
Set oven to 350 degrees (F)
1 box lasagna noodles
1 large (28 oz) can tomato puree
1 16 oz tub ricotta cheese
4 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/4 cup fresh chopped parsley
2 Tbsp brown sugar
asafoetida (a.k.a. hing)
salt & pepper
1 tsp of cooking oil (corn, olive, or vegetable)
large pot for boiling water
baking dish, such as a rectangular cake pan
colander for draining noodles
1. Fill a large pot with water & a pinch of salt, bring to a boil. While you're boiling the water, pour the tomato puree into a good, heavy saucepan, on medium heat. To the puree, add a pinch each of basil, oregano, asafoetida, salt, and pepper, and the brown sugar. Stir well, cover, and let simmer. The general consensus is that the longer tomato sauce cooks, the better it will taste. To really make the tomato sauce special, add a few shakes of parmesan cheese.
2. When the water comes to a boil, add the lasagne noodles and the cooking oil, to prevent the noodles from sticking to the pot. My 9" x 11" cake pan holds about four noodles per layer, so I use 16 noodles for a 4 layer lasangna. I think it's a good idea to figure out how many noodles you're likely to use before cooking them, to eliminate waste. Stir the noodles occasionally, also to prevent sticking. While the noodles are cooking, dump the ricotta cheese into the mixing bowl, with a pinch each of salt, pepper, and asafoetida, the 1/4 cup of parmesan, and the parsley. Mix well.
3. The noodles should take about 8-9 minutes to cook -- just until firm. The noodles should be slightly more firm than normal pasta is cooked, because they will cook the rest of the way in the oven, and you don't want them to become mushy. Drain the noodles in the colander, and rinse them well with *cold* water (so they don't burn your hands). Place one layer of noodles across the layer of the baking pan (as I said, my pan holds four noodles per layer). Then spread some of the tomato sauce over the noodles. On top of the tomato sauce, spread half of the ricotta mixture. Then put down another layer of noodles. Cover the noodles with more tomato sauce, and sprinkle half of the mozzarella cheese over the tomato sauce. Set down another layer of noodles and sauce, and the rest of the ricotta. Then add the last layer of noodles, cover with sauce, and the rest of the mozzarella.
4. Place the lasagna (for so it is) in the oven, for roughly 1/2 an hour, or until the cheese on the top is melted and golden. Remove, let cool for ten minutes or so, and offer to Krsna!
*** As you can see, one could conceivably add almost anything to this basic
lasagna recipe -- different kinds of cheese, spinach, beans, olives, or
anything else that you think Krsna might enjoy. ***