Sunrise Chef: Tom Seachrist
Chef Tom Seachrist, the Director of Dining Services at Green Leaf Nursing Home, in Doylestown joined our morning show to make us his amazing, award winning lasagna.
Cheese Mix for lasagna
2# ( 32oz) Ricotta Cheese
4 cups of Shredded Mozzarella Cheese
1 cup of Parmesan Cheese
1 cup of fresh Parsley
1 egg,lightly beaten.
In a medium sized bowl,
Pour in the Ricotta Cheese,Mozzarella Cheese & Parmesan Cheese.
Chop and add the parsley , and beat and add 1 egg.
Mix all ingredients together using a spatula!
Chill and put in refrigerator.
Boil Lasagna Noodles, drain and chill with cold water,and toss with Olive Oil.
Making the Lasagna
Heat oven to 350 F
Spoon 1cup of Marinara Sauce onto the bottom of a baking dish.
Top with Lasagna Noodles and add 1/3 of the Ricotta Cheese Mix.
Top with fresh Basil .( Whole).
Repeat layers of sauce,noodles ,ricotta cheese and fresh basil 2 times.
Cover with remaining noodles and sauce.
Sprinkle with remaing mozzarella and parmesan cheese.
Cover with foil.
Bake 45 min,or until heated through.Let stand 15 minutes before cutting to serve!
This Lasagna can be made ahead of time.
Cover and refrigerate up to 24 hours.
When ready to serve, bake as directed!
Prep time 30 minutes
Total : 1 hour 15 min
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