Lasagna con Polpettine

Category:

Primi

Notes

6	ea.	Lasagna sheets pre-cooked
2½	lbs.	Mozzarella di Bufala, cut medium dice
3	lbs.	Mozzarella Ovolini, cut medium dice (Grande, FIor di Latte brand)
2½	lbs.	Ricotta cheese (Bellwether brand), seasoned with olive oil, salt, and pepper
1	qt.	Tomato sauce
8	oz.	Basil leaves (torn)
1½	qt.	Grated Reggiano
2	lbs.	Polpettine (mini meatball)

Place 2 oz. of tomato sauce on bottom of a 2 inch hotel pan. Place lasagna sheet on bottom of 2 inch hotel pan, cutting off the edges to fit exactly on pan. (Reserve pasta cuts in case)
Spread 4 oz. of tomato sauce over pasta sheet.
Spread ricotta, bufala, parmesan, basil and 12 oz. of polpettine evenly over sheet.
Place lasagna sheet on top of finished layer.
Repeat steps 1–4 until sheets are even with top edge of 2 inch pan.
Top with 4 oz. tomato sauce and Parmesan cheese.
Place 6 sandwich ties stick around lasagna and cover with aluminum foil (it helps not to get the foil sticking to lasagna)
Cook at 300°F for 45 minutes.
Take foil off lasagna and cook for 10–15 minutes until cheese is melted. Let cool completely and cut 6x3.