Rosemary Infused Fresh Ricotta Ingredients
1 liter Grass Fed and/or Organic whole milk
1 pint Grass Fed and/or Organic heavy cream
3 tablespoons white, red wine, or champagne vinegar
2 sprigs fresh rosemary
1 tsp fresh grated nutmeg
1 tsp salt or to taste
1 sheet of cheese cloth
In a large dutch oven or soup pot bring the milk, cream, nutmeg, and rosemary sprigs to a soft boil over medium low heat. Turn off the heat as soon as bubbles start to form and stir in the salt and vinegar. Curdles will start to form.
Prep a colander over a large mixing bowl and layer the cheese cloth over the colander.
Remove the rosemary stems from the milk mixture and discard. Very carefully pour the milk mixture into the cheesecloth lined colander. Allow the ricotta to drain, discarding or preserving the whey as needed so the mixing bowl does not overflow. Continue to drain until desired consistency is reached, 30 minutes up to several hours.
Once the ricotta is to your liking, scrape it off the cheesecloth into a storage container and refrigerate until use.
Bolognese Style Lasagna Ingredients
12 fresh lasagna sheets
2 cups fresh ricotta
4 -6 cups homemade or jarred bolognese (meat) sauce
2 cups shredded Italian blend cheese or mozzarella
2 tbsp basil chiffonade, garnish
Preheat oven to 350 degrees.
Place a lasagna pan on top of a sheet tray. Lightly oil the lasagna pan.
Begin layering by adding one ladleful of meat sauce to the bottom of the lasagna pan. Top with three of the fresh pasta sheets, ladle a bit more sauce, and spread a thin layer of fresh ricotta on top. Sprinkle with a tablespoon-ish of the shredded cheese. Top that with three additional fresh pasta sheets and continue layering thusly ending with sauce and lots of shredded cheese.
Bake lasagna covered for 30 – 45 minutes. Uncover and continue to bake 15 – 30 additional minutes until cheese is golden brown. Remove from oven and top with fresh basil. Allow the lasagna to rest at least 20 minutes before serving.