In case you hadn’t noticed, this is a fantastic way to use up leftovers.
By Leslie Bilderback 05/01/2011
1 pound fresh pasta sheets, crêpes or cooked lasagna noodles
½ pound melted butter
2 quarts of your favorite tomato sauce
1 pound fresh mozzarella, diced
1 pound ziti or penne pasta, cooked
1 quart béchamel sauce or ricotta cheese
4 cups of the following (your choice…mix and match):
Sautéed ground veal
Sautéed mushrooms, zucchini, eggplant or spinach
1 cup grated Parmesan cheese
1. Preheat oven to 350°. Generously coat a large soufflé dish, springform pan or bowl (with a 2-to-3-quart capacity) with melted butter. Line the bottom and sides with fresh pasta sheets, crêpes or noodles, letting excess ends hang over the side. Reserve a sheet or two to cover the top. (Overlap is fine, but brush a little butter in between pasta sheets that touch).
2. Begin layering the remaining ingredients. Start with a thin layer of tomato sauce, followed by a few pieces of mozzarella, some cooked pasta, then a thin, even layer of béchamel. Finish with even layers of your chosen filling and a sprinkling of Parmesan. Press down to compact it, then repeat the layering until you reach the top or run out of ingredients.
3. Cover the top of the timpano with remaining pasta sheets and press down firmly. Brush with butter, and fold over the hanging ends of pasta to cover the top. The timpano should now be completely encased in pasta. Brush the top with remaining melted butter, cover with foil and bake for 45 minutes, until warmed through. (A knife inserted into the center should feel hot when it comes out.) Let rest for 20 minutes before unmolding and slicing.