Dana McMahan:
Cooking onions and garlic
Dana McMahan:
Blanching tomatoes so they're easier to peel
Dana McMahan:
Peel the tomatoes
Dana McMahan:
Add tomato paste to the onions and garlic
Dana McMahan:
Peeled, chopped tomatoes
Dana McMahan:
8 cups of diced tomatoes added to the onion, garlic and tomato paste mixture
Dana McMahan:
Oregano
Dana McMahan:
quarter cup of oregano (plus 2 tbsp basil to come)
Dana McMahan:
1 1/2 pound whole milk ricotta plus three eggs and 1/2 cup parsley for the filling
Dana McMahan:
The tomato sauce finally starts to thicken after about an hour
Dana McMahan:
half a pound of whole milk mozzarella (ok, maybe a little more)
Dana McMahan:
Finished tomato sauce
Dana McMahan:
Lotsa Pasta lasagna noodles
Dana McMahan:
Thin layer of sauce
Dana McMahan:
Noodles layer 1 + ricotta
Dana McMahan:
another noodle layer
Dana McMahan:
Top it all with remaining sauce and mozzarella
Dana McMahan:
The recipe
Dana McMahan:
Eric's Staff Lasagna from the French Laundry cookbook-1
Dana McMahan:
Eric's Staff Lasagna from the French Laundry cookbook
Dana McMahan:
Eric's Staff Lasagna from the French Laundry cookbook-2
Dana McMahan:
Eric's Staff Lasagna from the French Laundry cookbook-3
Dana McMahan:
French Laundry Cookbook