mmmmmmmmmmmmmmmmm I'm lov'n it! or at least I will very soon
A great classic dish which is pretty darn practical because you can make it and freeze it for a rainy day.
Proper Lasagna should be served with a crispy top layer of lasagna pasta and when you cut into it... you find a dreamy moist and savory heaven.
There are some variations in this dish. Each region of Italy has its own lasagna but I'm preparing here a lasagna which one could probably put the Italian flag on it.
YOU'LL NEED:
(serves 6-8)
The Sauce:
- Herbs (bay leafs - 3, rosemary, garlic cloves, parsley, oregano)
- 1/2 large white onion chopped well
- 1 1/2 oz carrots chopped well
- 1 1/2 oz celery chopped well
- 1/4 cup extra virgin olive oil
- 8 oz lean ground beef
- 4 oz lean ground pork
- 1/2 cup dry red wine
- 16 oz diced tomatoes
- 6 oz tomato paste
- 4 oz butter
- 6 oz parmigiano grated
- salt and pepper to taste
- 6 oz ricotta cheese
- 4 cups bechamel
The Lasagna Pasta
- Either make it yourself as you would home-made pasta and cut into large squares (4 x 4"), let dry for about 20 minutes and boil in salted water for 3-4 minutes and place on a damp dishtowel.
or
- Go to your favorite supplier of Italian produce and purchase a box of ready to cook lasagna pasta (noodles).
PREPARATION:
You will need a good size pot, put on low heat with the 4 oz of butter. Cut up your celery, cleaned carrots, onion, garlic, parsely and rosemary and add to the melted butter, turn heat up some. When the herbs etc are golden, add your ground beef and pork and let brown. Introduce your red wine with the simmering meat and herbs and turn heat up to medium. When wine has evaporated add both the tomato sauce and paste, salt and pepper to taste, stir well all together and turn heat down to simmer and cover for approximately 1.5 hours or longer if you can stand it! (I personally let my sauce cook and get really happy which normally takes 2-3 hours minimum). You have already learned how to prepare the bechamel for lasagna earlier this week so prepare it now and I suggest not the classical French but the version for lasagna / tagliatelle.
Ok, now its time to put it all together:
I would suggest that you use a 8" x 14" oven dish (nothing smaller) and at least 2" deep.
Lasagna is all about layering the savory flavors so thats just what we are going to do.
1. Put a nice layer of your sauce on the bottom of the oven dish.
2. Place your first layer of boiled lasagna pasta in place on top of the layer of sauce.
3. Put a thin layer of your meat sauce
4. Add a layer of bechamel sauce
5. Add a generous layer of the grated parmigiano (or you can do what I like to do:combine the parmigiano with mozzarella) cheese and I like to add a thin layer of ricotta cheese (when preparing the ricotta, mix it with two eggs and a T spoon of nutmeg) here for additional support to the lasagna, remember its all about savory flavors.
6. Now start over again and repeat steps 2 - 5.
7. The top layer I like to just dribble olive oil on top but no meat sauce until it is half way cooked, this way you get a crispy sensation on the top layer of pasta but be careful not to burn it.
8. Bake for 350F for approximately 35 minutes. Remember, about 15 minutes into the cooking time, remove from oven and add a thin layer of meat sauce and grated cheese on the top layer, cover with foil and let cook for another 20 minutes at a reduced temp of about 320).
Simple as that and ENJOY !
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