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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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15 LAYER LASAGNA

From: Michael Certo & Nick Vaskov
Primary category: Just for kids

INGREDIENTS:
1 pound Lasagna noodles
1 pound shredded mozzarella
3 pounds Ricotta cheese mixture (recipe below)
1 pound sliced meatballs, use your favorite recipes
1 pound Italian sausage cooked, drained, crumbled
1 quart tomato sauce
1/2 cup Romano cheese

Bechamel sauce:
1/2 cup butter
1/2 cup flour
1/3 teaspoon pepper
2 cups milk
1/2 cup grated Romano cheese
3 egg whites
Ricotta mixture:
3 lb. Ricotta cheese
3 eggs
1 cup grated Romano cheese
1 cup chopped parsley
salt pepper to taste(recipe below)

DIRECTIONS :
Boil and drain lasagna noodles. Layer lasagna noodles in a 9” x 13” dish. Pour a smooth coating of sauce over noodles. Layer the following items using 2 of each. Layer of meatballs, layer of ricotta cheese mix, layer of crumbled sausage, layer of mozzarella cheese. Drizzle sauce over cheese. Layer of noodles next and then repeat the above layers beginning with meatballs. Finish with a layer of noodles and cover with sauce. Sprinkle Romano cheese on top. Bake covered for 1 hour at 375 degrees. Prepare bechamel sauce. Melt butter in heavy sauce pan, add flour and cook 1-2 minutes. Stir in heated milk, add pepper and Romano cheese. Remove from heat and allow to cool slightly. Whip three egg whites to soft peaks and fold into sauce. Remove lasagna from rack and pour bechamel sauce on top. Place back in over uncovered for 15 minutes. Remove from oven and let stand 20-30 minutes to set. Cut into desired servings. (Usually a 2 inch square)

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15 LAYER LASAGNA - NOTES

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15 LAYER LASAGNA - REVIEWS

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