Lasagna
Recipe Source: Regina Schrambling
Lasagna is a classic Italian comfort food that layers rich, savory flavors into every bite. This dish features alternating layers of tender pasta, a hearty meat sauce made with ground beef or pork, creamy ricotta cheese, and gooey mozzarella. It’s all topped with a flavorful tomato sauce and baked to golden perfection. Whether served as a family dinner or at a special gathering, lasagna is a crowd-pleasing dish that combines rich textures and bold flavors in every serving. Perfect with a side of garlic bread and a fresh salad, it’s a meal that brings everyone to the table.
Difficulty: MEDIUM
Prep Time: 3 hours
Cook Time: 40 minutes
Total Time: 3 hours 40 minutes
Serving Size: 8-10 servings
For the Sauce
Ingredients:
- cup extra virgin olive oil
- 2 medium red onions, finely diced
- 2 large cloves minced garlic
- 8 ounces pancetta, diced
- Salt and freshly ground black pepper
- 1 ½ cups good red wine, preferably Italian
- 2 28-ounce cans Italian plum tomatoes
- 3 tablespoons tomato paste
- ¾ pound ground sirloin
- ¼ cup freshly grated pecorino Romano
- 2 eggs
- 10 sprigs fresh parsley, leaves only, washed and dried
- 2 large whole cloves garlic
- ½ cup flour
- 1 pound Italian sausage, a mix of hot and sweet
Directions:
- Heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat.
- Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted.
- Season liberally with salt and pepper.
- Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice.
- Add the tomato paste and 2 cups lukewarm water.
- Simmer for 1 hour.
For the Lasagna
Ingredients:
- 1 15-ounce container ricotta cheese
- 2 extra-large eggs
- 2 cups freshly grated pecorino Romano
- ½ cup chopped parsley
- 1 pound mozzarella, grated
- 16 sheets fresh lasagna noodles
Directions:
- Combine the sirloin, cheese and eggs in a large bowl. C
- hop the parsley with the whole garlic until fine, then stir into the beef mixture.
- Season lavishly with salt and pepper.
- Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.
- Heat the remaining oil in a large skillet over medium-high heat.
- Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.
- In a clean skillet, brown the sausages over medium-high heat.
- Transfer to the sauce. Simmer 1 1/2 hours.
- Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella.
- Season well with salt and pepper. Mix thoroughly.
- Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely.
- Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan.
- Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture.
- Repeat for 2 more layers, using all the meat and cheese.
- Top with a layer of noodles, and cover with the remaining sauce.
- Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.