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Lasagne

A layered Italian lasagne with meat sauce, ricotta, and mozzarella.

From NYTimes

pastabeefcheesebakeditalian
Illustration of Lasagne
Illustration

Ingredients

  • 1 cup extra virgin olive oil
  • 2 medium red onions, finely diced
  • 2 large garlic, minced
  • 8 oz pancetta, diced
  • Salt and freshly ground black pepper
  • 1 1/2 cups red wine, good, preferably Italian
  • 2 cans Italian plum tomatoes, 28 oz each
  • 3 tbsp tomato paste
  • 3/4 lb ground sirloin
  • 1/4 cup pecorino Romano, freshly grated
  • 2 eggs
  • 10 sprigs fresh parsley leaves, washed and dried
  • 2 large garlic, whole cloves
  • 1/2 cup flour
  • 1 lb Italian sausage, mix of hot and sweet
  • 2 cups lukewarm water
  • 1 container ricotta cheese, 15 oz
  • 2 eggs
  • 2 cups pecorino Romano, freshly grated
  • 1/2 cup parsley, chopped
  • 1 lb mozzarella, grated, reserve 1 cup for topping
  • 16 sheets lasagna noodles, fresh, preferably Antica Pasteria

Steps

1Prepare the sauce

  1. Heat 1/2 cup extra virgin olive oil in a large heavy Dutch oven over low heat.
  2. Add 2 medium red onions, finely diced, to the pot.
  3. Add 2 large cloves minced garlic.
  4. Add 8 oz pancetta, diced.
  5. Cook, stirring, for 10 minutes, until the onions are wilted.
  6. Season liberally with salt and pepper.
  7. Raise the heat slightly, add 1 1/2 cups good red wine and cook until mostly reduced, about 20 minutes.
  8. Add 2 cans (28 oz each) Italian plum tomatoes, crushing them into the pan and adding their juice.
  9. Add 3 tbsp tomato paste.
  10. Add 2 cups lukewarm water.
  11. Simmer for 1 hour.

2Make the meatballs

  1. Add 3/4 lb ground sirloin to a large bowl.
  2. Add 1/4 cup freshly grated pecorino Romano.
  3. Add 2 eggs.
  4. Chop 10 sprigs fresh parsley leaves until fine.
  5. Chop 2 large whole garlic cloves until fine.
  6. Stir the chopped parsley and garlic into the beef mixture.
  7. Season lavishly with salt and pepper.
  8. Using your hands, mix until all the ingredients are well blended.
  9. Shape into meatballs and set aside.

3Brown the meatballs

  1. Heat 1/2 cup extra virgin olive oil in a large skillet over medium-high heat.
  2. Dust the meatballs lightly with 1/2 cup flour, shaking off excess.
  3. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.

4Brown the sausage

  1. Brown 1 lb Italian sausage in a clean skillet over medium-high heat.
  2. Transfer the sausage to the sauce.
  3. Simmer for 1 1/2 hours.

5Prepare the ricotta mixture

  1. Heat the oven to 350 degrees.
  2. Add 1 container (15 oz) ricotta cheese to a large bowl.
  3. Add 2 eggs.
  4. Add 2 cups freshly grated pecorino Romano.
  5. Add 1/2 cup chopped parsley.
  6. Add 1 lb mozzarella, grated, reserving 1 cup for topping.
  7. Season with salt and pepper.
  8. Mix thoroughly.

6Assemble and bake

  1. Remove the meatballs and sausage from the sauce, set aside to cool slightly, then chop coarsely.
  2. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan.
  3. Cover with a layer of noodles (from the 16 sheets total), and use the remaining sheets for the other layers and the top.
  4. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture.
  5. Repeat for 2 more layers, using all the meat and cheese.
  6. Top with a layer of noodles, and cover with the remaining sauce.
  7. Sprinkle the reserved mozzarella over the top.
  8. Bake 30 minutes.
  9. Let stand 10 minutes before serving.