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Lasagna w/ Manchego Cheese & Cayenne Pepper

Lasagna w/ Manchego Cheese & Cayenne Pepper

This Cayenne Pepper Lasagna consists of yellow onion, ricotta, Manchego sheep cheese, and fresh mozzarella cheese. This is a quick and easy white sauce lasagna that can be tossed together in about as much time as it takes to boil noodles. It looks far more impressive coming out of the oven than it is difficult to make. You can also mix and match your own favorite produce and cheese varieties.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American, Italian
Servings 8 servings

Equipment

  • Large Baking Dish
  • Mixing Bowl
  • Oven

Ingredients
  

  • 1 batch lasagna noodles
  • splash olive oil to coat baking dish
  • 2 cayenne peppers minced
  • 1/2 yellow onion diced
  • 2 qt. ricotta 8 cups
  • 3/4 c. Manchego cheese grated (divided 1/2 c. + 1/4 c.)
  • 1 lbs. mozzarella (2 cups)
  • dash salt
  • dash pepper

Instructions
 

Lasagna Noodles

  • I almost always make my own lasagna noodles. Other pastas I might grab something off of the shelf in a pinch. But lasagna is more of a process and I enjoy making the noodles from scratch! They're a lot easier to make than they look, have a much richer taste, and only take about a half hour. Plus, they cook in a minute or two, instead of 15! It does require semolina flour and a pasta machine helps, but you can use a rolling pin.
  • Otherwise, prepare according to the manufacturer's instructions. This typically entails boiling a pot of water, cooking for 6-10 minutes, or until barely al dente. Drain and set aside.
    The pasta will cook another hour in the oven, so make sure not to overcook them during this stage!

Prepare Ingredients

  • Preheat the oven to 350 degrees Fahrenheit.
  • Lightly coat the bottom and sides of a large baking baking dish with olive oil and set aside.
    Mine is 13x9 inches, but any larger-sized baking dish will do. You can always cut the lasagna sheets to different sizes.
  • Combine the produce, ricotta, and Manchego cheese together in a mixing bowl.
    Make sure to reserve about a third of the cheese. This will go on top of the final layer.
    It can help to add a little dash of salt and pepper. If you're worried about this being overpowering, though, you can always add it at the table after serving.

Assemble Lasagna

  • Arrange noodles in the bottom of the baking dish. They should slightly overlap to keep the noodles from separating.
  • Coat with 1/3 of the ricotta cheese mixture, followed by 1/3 of the mozzarella.
  • Repeat layering noodles, tomato mixture, cheese mixture, and mozzarella.
  • Top off with a final layer of noodles and the reserve amount of cheese.
  • Bake for 45-60 minutes.
    The lasagna should be thoroughly heated throughout and the cheese on top will begin to brown.
  • Let cool slightly, cut into 2-inch squares, and serve immediately.

Tips, Tricks, & Notes

  • Lasagna is best served immediately. However, if you have leftovers, lasagna will keep for 3-5 days in an airtight container in the refrigerator. Just preheat the oven to 350 degrees Fahrenheit and reheat in a baking dish for 15 minutes, or until hot.
  • It’s traditional to add 2 teaspoons parsley and basil. I don’t do this because I’m allergic to them, but you can easily add add them in!