![lasagna6819](https://bobbiesbakingblog.com/wp-content/uploads/2012/02/lasagna6819.jpg)
Look at all those beautiful layers
Lasagna, is a Noto tradition; I can’t image the up-roar that would occur if lasagna was not prepared at least once a month. Lasagna is on every major Noto Holiday table; both DF and Sydney remind me all Thanksgiving morning to prepare the lasagna (as if I could forget)! The lasagna’s sauce is an authentic tradition, Noto Family recipe. Four times a year we spend the entire day, as a family cooking a piece of family history and culture. I found myself “time traveling” about ten years in the future, as I visualize teaching Sydney and I teaching her children/child how to prepare a large pot of sauce. I relish the opportunity Sydney and I will have bonding with a new generation through the culinary arts.
Noto Four Cheese Lasagna:
![lasagna6806](https://bobbiesbakingblog.com/wp-content/uploads/2012/02/lasagna6806.jpg)
Dinner is ready
- 1 1/2 jars Noto Italian sauce
- 80 grams/ 1-cup Parmesan di Reggino cheese, freshly grated
- 80 grams/ 1-cup Pecorino Romnano cheese, freshly grated
- 112 grams/ 1-cup Mozzarella cheese, shredded
- 112 grams/ 1-cup Fontina, shredded
- 907 grams/ 32- ounces whole milk ricotta cheese
- 2 whole eggs
- 2 boxes of lasagna noodles
- palmful dried Italian seasoning, crushed
- palmful dried parsley,crushed
- 1/2-teaspoon white pepper, freshly grated to taste
- salt, for the water
- large pot boiling water
- 15 grams/ 1- Tablespoon butter
- 60 grams/1/2-cup bread crumbs
- 45 grams/ 1/2-cup Panko japanese bread crumbs
- 6 to 8 leaves fresh basil, chiffonade
- fresh parsley, cut off stem
- 1- 3 quart 14x 9-inch/35.5×23 cm heavy casserole pan
Prepare your mise en place and bring the water to boil.
![lasagnamiseenplace](https://bobbiesbakingblog.com/wp-content/uploads/2012/02/lasagnamiseenplace.jpg)
Mise en place, without fresh basil and parsley
In a medium boil, add the ricotta cheese, eggs, 1/2 teaspoon white pepper, italian seasoning, and dried Italian seasoning. Fold all the ingredients into the ricotta cheese until amalgamated.
![lasagnaprep3869](https://bobbiesbakingblog.com/wp-content/uploads/2012/02/lasagnaprep3869.jpg)
This mixture is brilliant for a cremini ravioli filling
Add a nice half a palmful of kosher salt to the boiling water and than add the lasagna noodles. Cook the pasta for 4 minutes, barley par cooked, remove with tongs and lay on tinfoil. Make sure the noodles do not touch or they will stick.
![lasagnaprep3867](https://bobbiesbakingblog.com/wp-content/uploads/2012/02/lasagnaprep3867.jpg)
Sydney and I find this method quickens the layering processes
Add one or two ladlefuls of sauce and spread out in an even layer.
![lasagnaprep3870](https://bobbiesbakingblog.com/wp-content/uploads/2012/02/lasagnaprep3870.jpg)
Adding the sauce keeps the pasta from sticking to the bottom of the casserole dish.
Arrange a layer of the lasagna noodles to cozily cover the sauce.
![lasagnaprep3872](https://bobbiesbakingblog.com/wp-content/uploads/2012/02/lasagnaprep3872.jpg)
Break the pasta to help it fit cozy in the casserole dish.
Spread an even coat of the ricotta mixture over the pasta and sprinkle a healthy layer of fontina and mozzarella cheese over the pasta.
![lasagnaprep3879psd](https://bobbiesbakingblog.com/wp-content/uploads/2012/02/lasagnaprep3879psd.jpg)
Try to sprinkle equal amounts of both cheeses
Grate both the Pecorino and Parmigiano-Reggiano cheeses over the fontina and mozzarella cheese.
![lasagnaprep3880psd](https://bobbiesbakingblog.com/wp-content/uploads/2012/02/lasagnaprep3880psd.jpg)
Using a micro plane is the easiest method of grating the Parmesian-Reggio and Peccorina Romanio and ladle the sauce over all the cheeses
Place a layer of pasta going in the other direction as the first layer … Continue this layering process until the pan is just about full.
![lasagnaprep3885psd](https://bobbiesbakingblog.com/wp-content/uploads/2012/02/lasagnaprep3885psd.jpg)
Be sure to ladle one or two ladleful of sauce with each layer
Prepare your bread crumb mise en place.
![lasagnatoppingmiseenplace3887](https://bobbiesbakingblog.com/wp-content/uploads/2012/02/lasagnatoppingmiseenplace3887.jpg)
The Panko Japanese bread crumbs add a wonderful crunchy texture
In a bowl, mix the bread crumbs with Panko japanese bread crumbs. Sprinkle the top with an even layer of the bread crumb mixture and dot with butter.
![lasagnaprep3891](https://bobbiesbakingblog.com/wp-content/uploads/2012/02/lasagnaprep3891.jpg)
It is fine to substitute olive oil for the butter
Cover with tinfoil and bake for 60 minutes. Remove the tinfoil and broil on low for 5 minutes or until the lasagna is hot and bubbling.
Allow the lasagna to cool for 15 to 20 minutes prior to serving. Serve with sprinkled chiffonade basil and parsley.
![lasagna6794](https://bobbiesbakingblog.com/wp-content/uploads/2012/02/lasagna6794.jpg)
Voila!
Hi Bobbie
Its Dennis’s cousin Bill
I like the Blog, well thought out.
I will take the steps for the Lasagna and see how this stacks up to Grandma’s 🙂