There were so many great questions that we decided we’d dive into what goes into the delicious dish of lasagne a little bit deeper. So we grabbed Jay and a camera, and snapped some pictures of him breaking the dish down for you step by step.
Step 2: Next comes the pasta. In the Facebook Chat, a lot of you had questions about whether we cook the pasta first before layering it in the dish. At Carrabba’s, we use fresh, thin sheets of pasta that are only cooked in the oven with the entire dish. For fresh pasta, you can either make it on your own or buy it at your local Italian market.
Step 4, 5 and 6: Cheese, cheese and more cheese. We first start with ricotta, then mozzarella and finish it off with Romano. Fun fact: the mozzarella cheese is what makes the lasagne stringy when you cut it.
Step 7: Repeat steps 2 through 6 until you reach the top of your pan. Typically at Carrabba’s, we use five layers in our lasagne dish, but according to Jay, there is no such thing as too many layers. Just remember though, the more layers, the thinner the dough of pasta needs to be.
Step 8: Once you reach your final layer. Cover the pasta sheet with Pomodoro Sauce and Romano cheese. Before you put it in the oven, Jay says to cover the dish with plastic wrap and then aluminum foil. This will keep the moisture in so that the pasta doesn’t get dry as well as keep the heat in.