Roman Ricotta Tart

Italian Region: Lazio

INGREDIENTS:
For short crust pastry
• ⅝ lb all-purpose flour
• 5 oz sugar
• 5 oz butter
• 2 egg yolks
• 1 egg, whole
• salt
For filling
• lemon zest, grated
• orange zest, grated
• 1 lb ricotta cheese, fresh
• ½ lb sugar
• 1 ¾ oz chocolate
• 3 eggs
• 1 half cup Rum
• 1 pinch cinnamon
• mixed candied fruit

PREPARATION: 30 minutes preparation + 20 minutes cooking

With the flour, butter and eggs, prepare a short crust pastry, and add a pinch of salt
and the grated rind of half a lemon.
Leave to rest for a while wrapped in aluminum foil.
In a bowl, prepare a mixture containing the sieved Ricotta, sugar, two yolks and a
whole egg, the grated rind of half a lemon and an orange, a pinch of cinnamon and a
small glass of rum, and stir until it forms a homogeneous mixture.
Roll out part of the short crust pastry on the buttered base of a round oven-dish,
letting the edges come over the rim and pour in the Ricotta mixture in an even layer.
With the remaining dough prepare the strips to form a circular edge around the
outside and a grid over the Ricotta.
Brush these strips with the beaten egg and bake in a moderate oven (350°F) until the
strips are golden and crunchy.
Allow to cool and before serving dust with vanilla sugar.
 Marinated anchovies with wild fennel
Italian Region: Lazio

INGREDIENTS:
Servings 4
• 1 lb fresh anchovies
• 1 ¾ oz yellow onion
• ⅛ oz garlic
• ⅛ oz lemon juice
• 2 ½ oz extra virgin olive oil
• 2 ½ oz dry white wine
• wild fennel
• thyme
• bay leaf
• parsley
• coriander
• salt and pepper to taste

PREPARATION: 40 mins.
Carefully clean the anchovies, remove the entrails, the head and the fishbones. Place
in a lightly oiled pan, season the anchovy fillets with salt and pepper. In oven for 5 min
at 200°C.
Remove the anchovies from the oven.
In a pan, brown the thinly sliced onion in a little oil.
Pour a little white wine in the pan, add lemon juice, garlic, wild fennel, thyme, a little
coriander and the bay leaf. Cook over low heat, stirring occasionally.
Sprinkle the finely chopped parsley, orange and lemon rind into the pan and cook for
further 5 mins.
Arrange anchovies on a plate, pour the marinade over them and leave in refrigerator
for 24 hours. Once this time has elapsed, you will have a tasty appetizing dish.
 Parrozzo (chocolate covered cake)
Italian Region: Abruzzo

INGREDIENTS:
• ⅝ lb eggs
• 5 oz granulated sugar
• 3 ½ oz almonds
• ¾ oz bitter almonds
• 3 oz all-purpose flour
• 3 ½ oz starch
• 3 oz butter

Garnish with melted chocolate or ganache.

PREPARATION: 35 minutes preparation + 50 minutes cooking

Whip the egg yolks with half the sugar.
Mix the dry ingredients together: Mix the almonds with the flour then the starch and
the soft flour, and finally blend with the yolks and sugar.
Blend in part of the egg white whipped and put back the remainder of the already
prepared mixture and add the melted butter. Finally blend in the remaining egg white.
Put all of the mixture into a mould and bake at 360ºF for 50 minutes.
When the cake is cooked, remove from the oven, glaze with the tempered chocolate
an serve.

Pumpkin ravioli with sage butter

Serves: 10-12 as a starter, 4-6 as a main course (makes about 10-12 large ravioli)
Cooking and preparation
• Preparations time: 1 hour 30 minutes (or 1 hour if using ready-made wonton
wrappers)
• Cooking time: 50 minutes
Ingredients
• For this recipe, you can make your own pasta dough, as below, or you can use
frozen ready-made wonton wrappers
• For the filling
• 1kg/2lb 3oz wedge of pumpkin
• 3 tbsp light olive oil
• 75g/2½oz shiitake mushrooms
• 150g/5oz oyster mushrooms
• 1 garlic clove
• 1 tbsp butter
• salt and freshly ground black pepper
• 200g/7oz ricotta
• 1 egg, beaten with 1 tsp water
• For the pasta dough
 • 250g/8¾oz '00' flour, plus extra for dusting (available in most supermarkets and
in Italian speciality stores)
• 250g/8¾oz fine semolina (available in most supermarkets and in Italian
speciality stores)
• 7 medium eggs
• For the sage butter
• pumpkin seeds (reserved from the pumpkin wedge)
• 1 small bunch sage leaves
• 175g/6oz unsalted butter
• salt and freshly ground black pepper
• To serve
• large bag rocket leaves
• parmesan shavings, to taste
• You'll need two fluted pastry cutters, one 5cm/2in, the other 11.5cm/4½in, or
similar sized cutters

1. For the filling, cut the wedge of pumpkin flesh into four large pieces. Remove the
seeds and reserve.
2. Heat two tablespoons of the olive oil in a heavy-bottomed pan. Add the pumpkin
pieces and nicely brown on both sides, for about 10-15 minutes on each side. When
cooked, the flesh will be fairly soft, but still firm when pierced with a knife.
3. Slice the shiitake mushrooms into thick slices, removing any tough stalks. Tear the
oyster mushrooms into slices. Heat the remaining one tablespoon of olive oil in a
heavy-bottomed pan. Add the mushrooms and cook for a minute or two, stirring.
Roughly chop the garlic and add it to the pan, along with the butter, towards the end
of cooking time. Place the cooked mushrooms in a bowl to cool.
4. When the pumpkin is cooked, separate the skin from the flesh using a spoon,
discarding the skin. Mash gently and place in the bowl with the cooked mushrooms.
Season, to taste, with salt and freshly ground black pepper and mix thoroughly. Allow
to cool. When cool, add the ricotta, mix together thoroughly and check seasoning.
5. If making your own pasta, place the '00' flour in a large clean bowl. Add the
semolina and mix together with your hands. Make a well in the centre of the flour.
6. Lightly beat the eggs and pour into the centre of the flour. Mix well with a wooden
spoon until the eggs are incorporated into the flour.
7. Turn the dough out onto a clean, floured work surface. Knead the dough until it's
smooth and elastic (about 10-15 minutes). Wrap the dough in cling film and place in
the fridge to rest for at least half an hour.
8. Roll the dough out thinly on a clean, floured work surface with a rolling pin. Cut out
large pieces of dough roughly 14cm/5½in square. (You can store any leftover pasta
dough in the fridge for up three days.)
9. Place the smaller of the two fluted pastry cutters in the centre of each pasta square.
Place a tablespoon or so of the pumpkin filling inside the cutter and then remove.
Using a pastry brush, brush the beaten egg and water over the pasta square, around
the filling. Lay another square on top, carefully working out any air that's inside with
your fingers.
10. Use the larger cutter to cut out the ravioli. Repeat this process with the remaining
pastry squares. You can store the ravioli in the fridge for a few hours on well-floured
greaseproof paper.
11. Cook the ravioli in a large pan of simmering water, for 4-6 minutes, turning over
once during the cooking time. Remove with a slotted spoon when cooked.
12. For the sage butter, remove any flesh from reserved the pumpkin seeds. Heat a
small frying pan (without oil) and, when hot, add the pumpkin seeds and toast until
lightly browned.
13. Chop 5-6 sage leaves into thin strips, reserving some whole leaves to garnish. Add
the butter to the pan with the pumpkin seeds, then add the sage and season, to taste,
with salt and freshly ground black pepper. Allow the butter to brown slightly, then take
off the heat.
14. To serve, place a small mound of rocket on each plate. Place a single ravioli or
several ravioli on top of the rocket and top with a sage leaf or two. Shave over some
parmesan and spoon over the sage butter. Serve.

Espresso panna cotta with chocolate sauce

Serves: makes 6
• 285ml/11fl oz double cream
• 210ml/7½fl oz full-fat milk
• 1 vanilla pod
• 4 leaves gelatine
• 150g/5oz caster sugar
• 3-4 tsp instant coffee granules
• For the chocolate sauce
• 150g/5oz dark chocolate (72% cocoa solids), broken into pieces
• 100ml/3½fl oz water
• To serve
• amaretti biscuits
• You'll need six dariole moulds or small ramekins
1. Bring the cream and milk to a simmer in a heavy-bottomed pan.
2. Add the sugar and stir to dissolve into the simmering liquid.
3. Split the vanilla pod in half with a sharp knife and scrape out the seeds. Add
the vanilla pod and seeds to the milk and cream mixture, then remove from the
heat. Leave to cool and to infuse the vanilla flavours, for at least five minutes.
4. Meanwhile, soak the gelatine leaves in a bowl of cold water until softened
and pliable, about 3-4 minutes. Squeeze the extra water from the gelatine,
then add the leaves to the hot cream/milk mixture. Stir until dissolved.
5. Add the coffee granules to the milk and cream and stir until the granules are
completely dissolved. Strain the cream mixture through a sieve into a jug.
Discard the vanilla pods. Leave to cool for a few minutes.
6. Pour the mixture into dariole moulds. Place in the fridge and leave to set for
three hours.
7. A few minutes before you're ready to serve, make the chocolate sauce. Place
half of the water in a pan and bring to the boil.
8. Add a small amount of chocolate pieces to the boiling water and stir until the
chocolate melts. Add more water and chocolate bit by bit, until the sauce
reaches the desired consistency. Whisk constantly over a low heat.
9. When the panna cottas have set, remove them from their moulds by dipping
the bases of the moulds into a bowl of very hot water to loosen them. You may
laso need to run a knife around the edge of each panna cotta.
10. To serve, turn each of the panna cottas out of the moulds onto a plate.
Drizzle with chocolate sauce and place some amaretti biscuits alongside.
Grappa semifredo with espresso sauce
Serves 6

For semifreddo
3 large egg yolks
1/2 cup sugar
1/3 cup fine-quality grappa
2 large egg whites at room temperature
1 cup heavy cream
For espresso sauce
1 cup sugar
1/2 cup boiling water
4 teaspoons instant espresso powder
1/4 teaspoon fresh lemon juice

6 teaspoons fine-quality grappa, chilled

Special equipment: 6 tall (2 1/2-inch high; 1/2-cup capacity) metal baba au
rhum molds or 6 (1/2-cup) ramekins
Garnish: mocha coffee beans

Make semifreddo:
Have ready a large bowl of ice and cold water.
Beat together yolks, sugar, and 1/3 cup grappa with an electric mixer in a
metal bowl set over a saucepan of simmering water 10 minutes, or until thick
and pale and mixture registers 170°F on an instant-read thermometer. Put
bowl in ice bath and beat mixture until cold.
Beat whites with a pinch of salt in another bowl with cleaned beaters until they
just hold stiff peaks. Beat cream in a separate bowl until it holds soft peaks.
Whisk one third of whites into yolk mixture to lighten and fold in remaining
whites and then cream, gently but thoroughly.
Spoon into molds and freeze, covered with plastic wrap, until firm, about 2
hours.
Make espresso sauce while semifreddo is freezing:
Cook sugar in a 2-quart heavy saucepan over moderately low heat, stirring
slowly with a fork, until melted and pale golden. Cook caramel without stirring,
swirling pan, until deep golden. Remove from heat.
Stir together boiling water, espresso powder, and lemon juice. Carefully add to
caramel (mixture will bubble up and vigorously steam), then cook over
moderately low heat, stirring, until caramel is dissolved and sauce is smooth.
Unmold semifreddo:
3Dip molds in hot water 5 seconds, then run a small thin knife around edges
and invert onto plates. Spoon a teaspoon of chilled grappa on top of each and
drizzle plates with warm or room-temperature espresso sauce.
Citrus arancine with pecorino cheese
Makes about 30

2 tablespoons (1/4 stick) butter

2 tablespoons extra-virgin olive oil
1/2 cup finely chopped shallots (about 2 large)
1 1/2 cups arborio rice (about 10 ounces)
1 teaspoon salt
3/4 cup dry white wine
4 1/2 to 5 cups low-salt chicken broth, divided
1 teaspoon fennel pollen* or freshly ground fennel seeds
1 teaspoon finely grated orange peel
3/4 teaspoon finely grated lemon peel
1/2 teaspoon finely grated lime peel
30 (about) 1/2-inch cubes Brinata, Etorki, or other young sheep's-milk
cheese
3 large eggs
1/4 cup whole milk
3 cups panko (Japanese breadcrumbs)** or fresh breadcrumbs made from
crustless French bread
6 cups vegetable oil (about; for deepfrying)
Orange, lemon, and/or lime wedges (optional)

Melt butter with oil in heavy large pot over medium heat. Add shallots and
sauté until soft, about 4 minutes. Add rice, sprinkle with 1 teaspoon salt, and
stir until rice starts to become translucent, 3 to 4 minutes. Add wine and cook
until absorbed, stirring often, about 3 minutes. Add 1/2 cup broth and simmer,
stirring often, until absorbed, about 3 minutes. Continue to add broth, 1/2 cup
at a time, until risotto is creamy and rice is tender, stirring often and allowing
broth to be absorbed each time before adding more, about 25 minutes total.
Remove risotto from heat. Mix in fennel pollen and all citrus peels. Season with
pepper and more salt, if desired. Spread risotto out on large rimmed baking
sheet and cool completely, about 1 hour.
Place cheese in small bowl. Beat eggs and milk in medium bowl. Place panko in
another medium bowl. Using wet hands, shape 1 heaping tablespoonful risotto
into ball; enclose 1 cheese cube in rice. Dip rice ball into egg mixture, then into
crumbs to coat. Place on clean rimmed baking sheet. Repeat with remaining
risotto, cheese, and coating. Cover with plastic wrap and chill on sheet at least
6 hours and up to 1 day.
Preheat oven to 300°F. Place large rimmed baking sheet in oven. Pour enough
oil into heavy large saucepan to reach depth of 1 1/2 inches. Attach deep-fry
thermometer to side of pan. Heat oil over medium-high heat to 340°F to 350°F.
Add 4 to 5 arancine at a time; fry until golden brown and crisp, adjusting heat
to maintain temperature, about 5 minutes. Transfer to baking sheet in oven to
keep warm.
Mound arancine on platter. Garnish with citrus wedges, if desired, and serve
hot.
Skillet Lemon Chicken With Mushrooms
• 4 boneless chicken breast halves, skin removed
• 1/3 cup flour
• 1/8 tsp. freshly ground pepper
• 1/4 teaspoon garlic powder
• 1/8 teaspoon paprika
• 2 tablespoons olive oil
• 1 tablespoon butter
• salt
• 4 ounces fresh sliced mushrooms
• 4 green onions sliced
• 2 tablespoons dry Marsala wine or a dry Chardonnay
• 2 tablespoons fresh lemon juice
• freshly chopped parsley, for garnish
Place chicken breast halves between sheets of plastic wrap; gently pound to
thin to an even thickness. Combine flour, pepper, garlic powder, and paprika in
a plastic food storage bag. Add chicken and coat well; shake excess flour
mixture off.
In large skillet, heat olive oil and butter over medium heat. Sauté chicken
breasts for 3 to 4 minutes per side, turn and sprinkle with a little salt. Place on
platter and cover with foil to keep warm.
Add mushrooms to the skillet with a little more butter, if needed. Sauté for 3
minutes, until browned and tender. Add green onions and sauté 1 minute
longer. Add Marsala wine and lemon juice; simmer for 1 minute. Put chicken
back in skillet; simmer for 1 minute longer.
Arrange chicken on platter; pour sauce and mushrooms over the chicken and
garnish with a little chopped parsley.
Serves 4.
This skillet lemon chicken is a snap to fix and cook, and it's delicious with hot
buttered noodles or rice. Feel free to use a dry white wine to replace the
Marsala wine.
Watermelon, Basil, & Mozzarella Salad with Balsamic Syrup
6 servings
• 4 cups watermelon cubes (about 1-inch), seeds removed
• 1 pound fresh mozzarella balls
• 2 tablespoons fresh basil, minced
• 2 cups good balsamic vinegar
• salt and pepper
In a small pot, bring the balsamic vinegar to a boil. Continue to boil until it has
reduced to about 1/2 cup and has a syrup like consistency. Set aside and allow
to completely cool. If you have time, you can make the balsamic syrup ahead
of time and refrigerate it for later.
In a large bowl, gently toss together the watermelon, basil, and mozzarella. If
you are using the larger size mozzarella balls, first cut them into bite-size
pieces.
Put servings of the salad onto chilled plates. Drizzle with the balsamic syrup.
Sprinkle a little salt and pepper on top of each salad.

Watermelon & Prosciutto Salad with Honey Vinaigrette

• 3 cups cubed watermelon (about 1-inch), seeds removed
• 1/4 pound prosciutto, sliced very thin and cut into 1-inch strips
• 4 ounces goat cheese or Feta, crumbled
• 3 tablespoons honey
• 2 tablespoons Champagne vinegar or white vinegar
• 1 tablespoon canola oil or other neutral flavored vegetable oil
• salt and pepper
In a large bowl, toss together the watermelon, prosciutto, and cheese. Place
individual servings onto chilled salad plates.
In a small bowl, whisk together the honey, vinegar, and oil. Drizzle a
tablespoon or two over each salad serving.
Sprinkle a little salt and pepper on top of each salad.

Gorgonzola Salad with Pancetta and Carmalized Onions

• 1 Pound Pasta Shells, cooked and chilled
• 8 Ounces Sliced Pancetta, cooked crispy
• 1 Large Sweet Onion (such as Vidalia), peeled and sliced thin
• 1 Tablespoon Sugar
• 1 Tablespoon Unsalted Butter
• 1/4 Cup Sour Cream
• 1/4 Cup Mayonnaise
• 4 Ounces Gorgonzola cheese, crumbled
• Salt and Pepper, to taste
• Canola Oil (or other neutral flavored oil)
In a large pan, sauté the onions with the butter and a small amount of oil. Add
the sugar and continue to cook, stirring occasionally, until the onions are a light
caramel color. Set aside to cool.
Combine the sour cream, mayonnaise, and Gorgonzola in a small bowl.
Crumble the pancetta into a large bowl with the cooked pasta and onions. Add
the sour cream mixture and mix well. Add salt and pepper to your taste.
Chill for at least an hour before serving.

Spring Pasta Salad with Asiago cheese

• 8 Ounces Penne Pasta, cooked and chilled
• 1 Pound Asparagus, blanched for 1 minute in boiling water
• 4 Ounces Prosciutto, sliced thin and cut into 1/2" strips
• 4 Ounces Button Mushrooms, sliced 1/4" thick
• 1 Large Tomato, diced
• 1/4 Cup Extra-Virgin Olive Oil
• Juice of 1 Lemon
• 1/4 Cup Asiago Cheese, shredded
• Salt, to taste
Grill the asparagus on a lightly oiled grill until the outside is slightly charred
(about 7 minutes). Alternatively, place the asparagus under the broiler of your
oven. Let cool.
Sauté the mushrooms in a hot pan with a small amount of oil. Cook until golden
brown on both sides. Set aside to cool.
Combine all of the ingredients together in a large bowl. Chill for at least two
hours before serving.
Garnish with some shredded asiago or some chopped flat-leaf parsley.

Spaghetti with Fresh Spinach and Gorgonzola

• 4 ounces Gorgonzola, at room temperature
• 4 tablespoons unsalted butter, at room temperature
• 8 cups firmly packed trimmed young, fresh spinach
• 2 tablespoons extra virgin olive oil
• 2 teaspoons sea salt
• 1 pound dried spaghetti or spaghettini
• 10 to 12 large fresh basil leaves (optional)
Bring a large pot of water to a boil for the pasta.
In a small bowl, mush together the Gorgonzola and butter until you have a
smooth paste. Set aside but do not refrigerate.
Wash the spinach in plenty of cold water. Drain in a colander, leaving the water
clinging to the leaves.
Heat the olive oil in a large straight-sided skillet over moderately high heat.
Add the spinach and 1 teaspoon of the salt. Toss the spinach with tongs until it
has wilted. Taste it and add more salt if necessary. Turn off the heat, but keep
the spinach warm on the side of the stove.
Generously salt the pasta water and drop in the spaghetti. Cook at a rolling
boil, stirring often, until al dente. Drain the pasta, reserving about 1 cup of the
cooking water. Transfer the spaghetti to the skillet and toss with the spinach.
Add the Gorgonzola-butter mixture and toss to coat each strand of spaghetti. If
the pasta seems dry, add a bit of cooking water and toss again. Add as much of
the cooking water as you need to make a creamy consistency. If you have
fresh basil, tear the leaves and toss into the spaghetti. Serve right away.

Spicy Ziti with Olives and Capers

• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes, plus additional to taste
• 1 (28-ounce) can petite diced tomatoes, drained
• 3/4 cup pitted Kalamata olives, halved
• 1 tablespoon capers, drained and rinsed
• 3 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper
• 1 pound ziti or other small tubular pasta
Put the pasta water on to boil in a large covered pot. Heat the oil in a large
skillet over medium heat. Add the garlic and red pepper flakes and cook until
fragrant, about 30 seconds. Add the tomatoes and simmer for 10 minutes to
allow the flavors to blend. Stir in the olives, capers, parsley, and salt and
pepper to taste, adding additional red pepper flakes if you want it spicier. Keep
warm over low heat while you cook the pasta. Cook the ziti in the salted boiling
water, stirring occasionally, until it is al dente, about 10 minutes. Drain well
and transfer to a shallow serving bowl. Add the sauce and toss to combine.

Chicken Lasagna
Makes 6 to 8 servings
• 2 cups shredded mozzarella cheese
• 2 cans (10 3/4 ounces each) cream of mushroom soup
• 1 1/2 cups milk
• 1 package (10 ounces) frozen chopped spinach, thawed, drained, and
squeezed to remove water
• 1 egg
• 2 cups ricotta cheese
• 12 lasagna noodles, cooked and drained
• 2 to 3 cups diced cooked chicken (chicken breasts or cooked whole
chicken)
• Parmesan cheese
Reserve 1/2 cup of Mozzarella cheese for topping. In medium bowl, combine
soup and milk; set aside.
In another medium bowl, combine spinach, egg and ricotta; mix well.
In bottom of 13x9-inch baking dish, spread 1/2 cup of soup mixture. Arrange 4
lasagna noodles on mixture. Spoon about half of the ricotta cheese mixture
over noodles, half of the chicken, 3/4 cup of Mozzarella cheese, and 1/3 of
remaining soup mixture. Repeat layers, with 4 lasagna noodles, remaining
ricotta mixture, remaining chicken, another 3/4 cup Mozzarella cheese, and
half of remaining soup mixture, Top with remaining noodles, remaining soup
mixture, reserved 1/2 cup Mozzarella cheese, and a generous sprinkling of
Parmesan cheese.
Bake at 350° for 40 minutes or until hot and bubbly. Let stand 15 minutes
before serving.
White Herbed Lasagna with Chicken, Artichokes and Mushrooms
• 1 tablespoon butter, unsalted
• 2 tablespoons all-purpose flour
• 2 cups low-fat milk
• 1 tablespoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 9 ounces lasagna noodles, cooked according to box directions
• 1 pound cooked chicken, shredded or sliced thin
• 8 ounces frozen or canned artichokes, quartered
• 8 ounces white button mushrooms, quartered
• 1/4 cup frozen sweet corn kernels, thawed
• 15 ounces Ricotta cheese, low-fat
• 3 ounces Mozzarella cheese, shredded
• 3 ounces Parmesan cheese, grated
Preheat oven to 350º F.
In a small sauce pan over medium heat, add the butter and flour. As the butter
melts, whisk it together with the flour. Continue to stir over medium heat for
about 1 minute. Add about a 1/4 cup of milk to the pan and whisk vigorously to
remove any lumps. Add the remaining milk, mix well, and continue to cook
until mixture thickens slightly (about 3 minutes). Stir in the thyme, salt, and
pepper.
Set aside a 1/4 cup of the mozzarella and parmesan cheeses for later. In a
small bowl, stir together the ricotta and the remaining mozzarella and
parmesan cheeses.
Add a small amount of sauce to the bottom of a baking pan, 9 x 13 x 2 inches
(or similar). Place lasagna noodles in a single layer on the bottom to cover.
Spread half of the ricotta mixture evenly over the noodles. Place 1/2 of the
artichokes, chicken, mushrooms, and corn evenly over the ricotta. Pour 1/3 of
the white sauce over this and spread evenly with a wooden spoon or spatula.
Top with another layer of noodles and repeat previous step.
Top with final layer of noodles. Pour the remaining white sauce over the
noodles and spread evenly with spoon. Top lasagna with the reserved
mozzarella and parmesan.
Place in oven and bake for 50 to 60 minutes until top is golden brown and
lasagna begins to bubble. Let cool for about 5 minutes before cutting. Serve
alone or with a nice crunchy salad.