Cooking Italian cuisine calls for several types of kitchen pots and pans, as well as utensils. A pasta pot is a great thing to have. Not only is it used to cook the long noodles found in many Italian recipes, it is a fantastic pot for cooking soups and stews. Both 10-inch and 12-inch skillets with tight-fitting lids are equally useful. Spaghetti sauce tends to splatter when simmering and a cover will prevent a lengthy cleanup. When making your own special sauce, make a double batch and freeze the second half for the next lasagna or pasta recipe.
A sharp peeler for carrots and sharp knives for cutting garlic, celery, and onions make the work easier. Measuring spoons are very inexpensive and two sets lets you measure liquids with one set and dry items such as herbs and spices with the other. A slotted spoon and tongs are other utensils that will make the job easier.
Use oil, butter, or non-stick spray to keep the sauce from sticking in the pan. Use fresh herbs when they are available and allow for the conversion between fresh and dried herbs. Growing an indoor herb garden is fun and provides a ready supply of some of the most frequently used herbs found in recipes.
Fancy Lasagna Spinach Rolls
The primary thing you should recollect isn’t to be dismayed by the word, lasagna. At whatever point that name comes up, originating from New York City as I do, I consider extravagant Italian eateries who make a claim to fame and a living out of extremely mind blowing lasagna dishes.
1 package no-boil lasagna noodles
1 jar or can tomato pasta sauce
1 package frozen spinach
8 ounces ricotta cheese
1 cup fresh parmesan cheese, shredded
1 cup mozzarella cheese, shredded
Seasoning to taste
Grease a 10×15 baking dish with butter. Preheat the oven to 350 degrees F.
Take the pack of spinach from the freezer and let it thaw. Drain the liquid.
Heat the pasta sauce in a pan. Add extra seasoning, if desired. Put a thin layer of sauce in the bottom of the baking dish and place 3 of the noodles lengthwise in the pan. Put a layer of ricotta cheese on top of the noodles, followed by a layer of spinach. Sprinkle some of the mozzarella and parmesan over that and a thin layer of sauce.
Add another layer of noodles and the other layers of ingredients, plus sauce. Repeat once more and top with the remaining noodles. Pour the remainder of the sauce on the noodles and spread it over the top. Add the remainder of the parmesan and mozzarella cheese.
Cover the pan with aluminum foil, sealing tightly. Bake for an hour and remove the foil. Let bake for 10 more minutes. The sauce should be bubbling along the sides of the dish. Remove from the oven and let sit for ten minutes before cutting and serving.
Freshly baked lasagna is so delicious and hard to resist and this picture is a great example of why it is that way. Bubbling tomato sauce and cheese on top add to the promise of a tasty meal at home. The background colors of the cloth include pink, green, and red, setting off the square white plate with its delicious helping of lasagna with mozzarella and parmesan cheese. There are fewer layers of noodles in this recipe and that enables the cook to add more of the great filling of spinach, cheese, and sauce between the levels of yummy pasta.