Easy Lasagna alla Sorentina | Signature Kitchen Suite
Easy Lasagna alla Sorentina
Easy Lasagna alla Sorentina

Easy Lasagna alla Sorentina

recipe courtesy Executive Chef Nick Ritchie, Signature Kitchen Suite

Servings
6-8 full servings

Ingredients

1 box no boil lasagna sheets, use according to package instructions
1 pound ham, either thinly sliced or small diced
32 ounces ricotta cheese
2 cups mozzarella cheese
1 cup grated parmesan cheese
2-3 egg yolks
½ cup chopped basil
¼ cup chopped parsley
5-6 cups Quick Tomato Sauce, recipe follows

Method

  1. Pre heat the oven to Bake 375 degrees. Combine the ricotta cheese, 1 ½ cups mozzarella cheese and ¼ cup of parmesan cheese in a bowl.  Add the egg yolks and combine.
  2. Spread about 1 cup tomato sauce on the bottom of a 13”x9” baking dish.
  3. Lay down 3 lasagna sheets, then approx. 1 cup sauce then some of the ricotta cheese mixture, top with a layer of ham and sprinkle with the basil and parsley. 
  4. Continue making layers ending with the last sheets of pasta on top.
  5. Top with the remaining sauce, sprinkle with the remaining mozzarella and parmesan cheese as well as any remaining chopped herbs. 
  6. Sprinkle with remaining mozzarella and parmesan cheese.
  7. Cover the baking dish with parchment paper and then aluminum foil. Bake for approximately 45-50 minutes. Remove foil and back for an additional 10-15 minutes until nicely browned and bubbling. 
  8. Allow to rest for 10 minutes before serving. 

Quick Tomato Sauce

Quick Tomato Sauce

Recipe courtesy of Nick Ritchie, Signature Kitchen Suite

Servings
approx. 3.5-4 cups

Ingredients

2 cloves garlic, chopped
¼ cup extra virgin olive oil
1 28 ounce jar whole peeled tomatoes, pureed (can sub passata) 
¼ cup fresh basil leaves, torn
Pinch red chili flakes
t.t salt and pepper

Method

  1. Make Sauce: In a large skillet over medium-high heat, cook the garlic in the olive oil until lightly golden brown, add the chili flakes and tomato and season to taste with salt. Bring to a boil, reduce to simmer for 15-20 minutes, add the torn basil leaves and remove from the heat. Reserve refrigerated. 
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