YIELD: SERVES 4-6
TIME: 1 HOUR
INGREDIENTS
- 1 BOX OF LASAGNA PASTA
- FEW TABLESPOONS OF OLIVE OIL
- FRESH GROUND PEPPER
- 30 OZ OF RICOTTA
- FRESH BASIL
- 14 OZ OF SHREDDED MOZZARELLA
- 8 OZ OF FRESH MOZZARELLA
- 8 OZ OF SLICED PROSCIUTTO
- 1 JAR OF FRATELLI ALLA VODKA
DIRECTIONS
- COOK PASTA TO AL DENTE SO IT STILL HAS TO ROOM TO COOK IN THE CAST IRON SKILLET. LET COOL. SET ASIDE 3-4 PIECES FOR TOPPING OF SKILLET.
- PREHEAT OVEN TO 350.
- ADD OLIVE OIL TO ROOM TEMPERATURE SKILLET.
- BEGIN LAYERING INTO SKILLET: PASTA, SAUCE, RICOTTA, PROSCIUTTO, SHREDDED MOZZARELLA, GROUND PEPPER, WITH OLIVE OIL DRIZZLE.
- REPEAT THESE LAYERS 3-4 TIMES.
- TAKE THE LEFTOVER PASTA, SLICE INTO SMALLER SQUARES, TOSS IN SAUCE AND COVER AS THE TOP LAYER OF LASAGNA. SLICE FRESH MOZZARELLA AND PUT ON TOP. DOLLOP RICOTTA ON TOP.
- PLACE IN OVEN FOR 30 MIN - 40 MIN.
- CAREFULLY FINSH UNDER LOW BROIL TO GET BEAUTIFUL BROWNING OF CHEESE AND PASTA.
- REMOVE FROM OVEN CAREFULLY AND LET COOL.
- FINISH WITH A FEW BASIL LEAVES.
