L A S A G N E
A U T E N T I C O
Prep Time: 60 minutes
Cook Time: 60 minutes
Yield: Serves 12
1
jar (30
02
.) pasta sauce
1
lb. ground beef, cooked and drained
4
cups (30 oz.) Sargento® Whole Milk
Ricotta Cheese
LI/2 cups (6
02
.) Sargento Artisan
Blends
Shredded Parmesan
Cheese, divided
3
Tbsp. minced fresh parsley
1/2
lb. lasagna noodles, cooked
and drained
3
cups (12
02
.) Sargento ChefStyle
Shredded Mo
22
arella Cheese
---------------
-------------------------------
1. In medium bowl, combine pasta sauce
and ground beef. In a separate medium
bowl, combine Ricotta Cheese, 3/4 cup
Parmesan Cheese and parsley.
2. Pour 3/4 cup tomato mixture in bottom
of 13x9-inch pan. Layer one-third
noodles, half the Ricotta mixture, one-
third of the remaining tomato sauce and
1 cup Mo
22
arella Cheese in pan. Repeat
layers. Top with remaining ncxxlles,
tomato sauce and 1 cup Mo
22
arella and
3/4 cup Parmesan Cheeses.
3. Cover with foil and bake at 350°F
50 minutes; uncover and bake 15 minutes
more. Let stand 10 minutes before serving.
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COMFORT ZONE
r e c ip e s
2
medium red pears, cored and sliced
(2 Cups)
1
egg white
1. P reheat oven to 375° F. Prepare Pastry for
D ouble C rust Pie. For Filling, in large bowl
stir together brow n sugar, flour, m elted butter,
and orange peel. A dd grapes and pears; toss.
2.
On lightly floured surface, slightly flatten
1 ball of pastry. Roll dough from center to
edges into 12-inch circle. W rap pastry
around rolling pin; unroll in 9-inch pie plate.
Ease pastry into pie plate, being careful not
to stretch. T rim even w ith rim of pie plate.
Pour filling into pastry. Roll rem aining dough
into a circle about 12 inches in diam eter. C ut
slits in pastry to allow steam to escape. Place
pastry on filling; trim to
x
/2
inch beyond edge
of pie plate. Fold top pastry edge under
bottom pastry. C rim p edge as desired. Place
on baking sheet.
3.
In small bow l com bine egg w hite w ith
1 tablespoon wafer. Brush top o f pie w ith egg
w hite m ixture. C over edge of pie w ith foil.
Bake 35 m inutes; rem ove foil. Bake 35 to 40
m inutes m ore or until top of pastry is golden
and steam is escaping from slits in top crust.
Remove from oven. Cool 6 hours. Store,
loosely covered, in refrigerator up to
24 hours.
M AKES 8 SERVIN GS.
p a s t r y f o r d o u b l e - c r u s t p ie
In m edium
bow l stir to g e th er 2
lA
cups all-p u rp o se
flour and 3/4 teaspoon salt. U sing pastry
blender, cu t in 2/s cu p sh o rten in g until
pieces are pea-size. S prinkle 1 tablespoon
cold w a te r over p a rt o f flour m ixture;
gently toss w ith fork. Push m oistened
dough to side o f bow l. R epeat, using 1
tablespoon w ater a t a tim e, until all th e
flour m ix tu re is m oistened (ab o u t 8 to 10
tablespoons total). D ivide dough in half.
Form each h alf into ball.
EA CH S E R V IN G
411 cal,20gfat (6 g sat. fat), 8 mg
chol, 250 mg sodium, 54 gcarbo, 3 gfiber, 5gpro.
RAISIN PLUM PIE
Sweet, chewy raisins plump as they bake and
balance the tangy-tart flavors o f cranberries
and plums.
PREP:
40
M IN. BAKE:
50
M IN. O V EN :
375
° F
1
recipe Whole Wheat Pastry for
Double-Crust Pie,
below
3/4
cup packed brown sugar
2
Tbsp. all-purpose flour
5
to 6 ripe plums (about! lb.), pitted
and cut in bite-size pieces (2 cups)
Vi
cup raisins
Vi
cup currants
Vi
cup fresh cranberries
2
Tbsp. butter, cut up
Milk
Granulated sugar
1
. P reheat oven to 375°F. Prepare pastry. On
lightly floured surface, slightly flatten 1 ball
o f pastry. Roll from cen ter to edges into circle
about 12 inches in diam eter. W rap pastry
around rolling pin; unroll in 9-inch pie plate.
Ease into pie plate w ithout stretching. Trim
pastry to
V
2
inch beyond edge of pie plate.
2.
For filling, in large bowl com bine brow n
sugar and flour. Add plum s, raisins, currants,
and cranberries; toss to coat. T ransfer to
pastry-lined pie plate. D ot filling w ith butter.
3.
Roll out rem aining pastry into 10- to
12-inch circle. C ut into V i-inch-w ide strips.
W eave strips over filling in lattice pattern.
Press strips into bottom pastry. Fold bottom
pastiy over strip ends; seal and crim p edge.
4.
Brush top w ith milk and sprinkle w ith
granulated sugar. To prevent overbrow ning,
cover edge o f pie w ith foil. Bake 25 m inutes.
Rem ove foil. Bake pie 25 to 30 m inutes m ore
or until filling is bubbly and pastry is golden.
Cool on w ire rack.
SERVES 8.
W H O LE W H EA T PASTRY FOR D O U B LE-CR U ST PIE
In large bowl stir together 1
x
/2
cups
all-purpose flour, 1 cup w hole w h eat flour,
and 1/2 teaspoon salt. Using a pastiy blender
cut in 2/3 cup shortening until pieces are
pea-size. Sprinkle 1 tablespoon cold w ater
over p art o f flour m ixture; gently toss w ith
fork. Push m oistened pastry to side of bowl.
R epeat m oistening flour m ixture, using
1 tablespoon o f w ater at a tim e (about 7 to
9 tablespoons total), until all the flour
m ixture is m oistened. Divide dough in half.
Form each half into ball.
EACH SERVIN G
479 cal, 20gfat (6gsat. fat), 8 mg
chol, 175 mgsodium, 72 gcarbo, 5gfiber, 6gpro.
(S)
2 3 O
OCTOBER 2009 BETTER HOMES AND GARDENS
