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Cheese Lasagna

8/22/2016

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Lasagna has always been a favorite of the Davis family.  We just love those melt in your mouth layers of pasta oozing with cheese and garlic infused tomato sauce.  What's not to like - am I right?  

Now that I 'm cooking for just 3 - a giant pan of lasagna just isn't practical.  Unwilling to reserve my lasagna dinners for dinner parties - I was forced to figure out a way to make a more moderately sized lasagna that would serve my small family.  
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Instead of baking a lasagna in a traditional 9x13 pan, I made 2 smaller lasagnas.  I baked one pan for dinner last night and tucked the second one in the freezer (unbaked) for another day.  

​Of course, a pan of cheese lasagna is also a great way to say welcome to the neighborhood, feel better soon or congratulations on your new baby.  So whether you keep it for yourself or give it away to a friend in need, a second pan of lasagna is NEVER a bad idea.  
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Cheese and Tomato Lasagna
Cheese Sauce
2 cups pecorino Romano cheese, grated
1 cup (8 ounces) cottage cheese
1/2 cup heavy cream
1 clove garlic, minced
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper

Tomato Sauce
2 Tablespoons olive oil
1 onion, chopped
1 1/2 teaspoons sugar
1/4 teaspoon red pepper flakes
1/2 teaspoon oregano
1/2 teaspoon salt
1 Tablespoon anchovy paste
28 ounce can crushed tomatoes
14.5 ounce can diced tomatoes, drained
1/2 cup pecorino Romano cheese, grated
1/4 cup tomato paste

Lasagna
1 box lasagna noodles
2 cups fonatina cheese, grated
1/4 pecorino Romano cheese, grated
​3 Tablespoons fresh basil

Whisk all cheese sauce ingredients together and set aside. 
Heat oil in pan and add onion, sugar, red pepper flakes, oregano and salt. 
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Add garlic and anchovies.  Cook 2 minutes. 
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Stir in crushed tomatoes, diced tomatoes, pecorino and tomato paste.  Simmer 20 minutes. 
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Lay noodles in in a 9x13 inch pan.  Cover with boiling water and let sit 15 minutes.  Separate noodles with a knife.   Drain noodles and dry with towel.  
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Heat oven to 375.  Spread 3/4 cups sauce in bottom of 2 nine inch square pans.
​  
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Lay 4 noodles across the bottom of each pan.  Spread 1/4 of the cheese over noodles in each pan. 
Sprinkle 1/3 of the fontana cheese over cheese sauce. 
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​Repeat layers one (or two) more times. Finish with remaining sauce and cheeses. 
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Cover with foil and bake 35 minutes at 375.  Remove foil.  Increase heat to 500 and bake an additional 10 minutes. 
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Chop basil and sprinkle over pieces of lasagna.  
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There were no complaints about this meatless Monday meal.  I really enjoyed this variation on traditional lasagna. Who would have guessed that a lasagna without mozzarella and parmesan could be so delicious?  

​Ciao!
Click here for a printable version of this recipe
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