Heart Shaped Lasagna

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Amore mio, mio Lasagna,

Quando ho visto questo cuore  fluttuare sopra il villagio di Torno, ho pensato “Anche i cieli celebrano il nostro amore”.

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Ti penso sempre. Tu sei nel mio sangue, e scorre nelle mie vene.

Se il mio cuore dovesse vivere al di fuori del mio petto, come potrebbe una padella 8 X 8 contenerlo? 

Presto saremo insieme … nel mio stomaco.

Conto i giorni e comprerò una buona bottiglia di vino rosso.

Ti piacerebbe questo?

*insert your Italian name here*

See?  I wrote this all romantic Italia style!   Here it is in English.

My Love, My Lasagna,

When I saw this heart floating above the village of Torno, I thought ” Even the heavens celebrate our love”.

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I think of you always.  You are in my blood and course through my veins.

If my heart were to live outside my own chest, how could an 8 X 8 pan contain it?

Soon we will meet…in my stomach.

I am counting the days and will buy a good bottle of red wine.

Would you like that?

*insert your American name here*

Have fun making this for your own love, and if you don’t have a love, make it for the one you’re with.  Yourself!  It freezes very well, and can be thawed and reheated.

Heart Shaped Lasagna

Lasagna noodles (this is the only tricky part – I use a gluten free fresh pasta that I purchase.  If you use a dry noodle, figure about 12 pieces, then par cook them.  Get them pliable, but not cooked thoroughly)

2 cups A Most Unusual Ragù (from previous post)

1 1/2 C ricotta con latte

little bit dry oregano

little bit fresh grated nutmeg

1/4 C fresh chopped parsley

little bit paprika

little bit fresh cracked pepper

1/2 pound very thinly sliced dry whole milk mozzarella

fresh grated Parmigiano Reggiano

Heart Shaped Baking Pan

Cook noodles if needed.  If using a cooked noodle, gently oil them once you pull them out so they don’t stick together and lay them out singly on waxed paper. Only cook for about 1/2 the recommended time. Fresh pasta is best if you can find it.

Mix ricotta, herbs and spices in a bowl and set aside.

Preheat oven to 400 F. Put 1/2 C of ragù in the bottom of the pan and spread around.  Put a layer of noodles on top, off unneeded or overlapping pieces.  Once it’s assembled you can cut around the edges to make a good heart shape.

Put a layer of mozzarella cheese slices on top of the pasta, then spread 1/2 cup of ricotta mixture on top of that. Add 1/2 C sauce, spread, and then add another layer of the noodles.

Repeat twice.  Once the last layer of noodles is on top, take a knife and shape the outside of edges of the lasagna so it is definitely heart shaped.  Top with mozzarella.

Gently press the center of the lasagna so that it is only slightly lower than the edges.  Place in the oven for 25 – 30 minutes.

Remove from oven and turn oven to broil (high).  Grate Parmigiano all over the top, and put foil around the edges of the lasagna and pan.

Return to oven and broil for 2-3 minutes.

Pull out, let sit for a minute or two, drizzle fresh olive oil over the top, and serve.

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