Best Lasagna
, 8 to 10 servings
Layered lasagna with a slow-simmered wine sauce, meatballs and sausage, and a ricotta-mozzarella filling.
| prepPreheat oven to 350°F / 175°C | ||||||||
| 120 ml extra virgin olive oil (for the sauce) | Cook onions, garlic, pancetta 10 min | Season, add wine, reduce 20 min | Crush in tomatoes & juice, add paste, water | Simmer 1 hr | Add to sauce; brown sausage, add | Simmer 1 1/2 hr, chop meats coarsely | Layer sauce, noodles, meat, cheese x3 | Top with mozzarella, bake 350°F / 175°C, 30 min |
| 2 medium red onions, finely diced | ||||||||
| 2 large cloves garlic, minced | ||||||||
| 225 g pancetta, diced | ||||||||
| Salt and freshly ground black pepper | ||||||||
| 360 ml good red wine, preferably Italian | ||||||||
| 2 28-oz / 800 g cans Italian plum tomatoes | ||||||||
| 3 tablespoons tomato paste | ||||||||
| 480 ml lukewarm water | ||||||||
| 340 g ground sirloin | Chop parsley with garlic; mix with beef, cheese, eggs | Shape, flour, brown meatballs in oil | ||||||
| 1/4 cup freshly grated Pecorino Romano (for the meatballs) | ||||||||
| 2 eggs (for the meatballs) | ||||||||
| 10 sprigs fresh parsley, leaves only, washed and dried (for the meatballs) | ||||||||
| 2 large whole cloves garlic (for the meatballs) | ||||||||
| Salt and freshly ground black pepper (for the meatballs) | ||||||||
| 120 ml extra virgin olive oil (for browning meatballs) | ||||||||
| 65 g flour | ||||||||
| 450 g Italian sausage, a mix of hot and sweet | ||||||||
| 1 15-oz / 425 g container ricotta cheese | Mix ricotta, eggs, cheeses, parsley | |||||||
| 2 eggs (for the cheese filling) | ||||||||
| 2 cups freshly grated Pecorino Romano (for the cheese filling) | ||||||||
| 1/2 cup chopped parsley (for the cheese filling) | ||||||||
| 3 cups grated mozzarella (for the cheese filling) | ||||||||
| Salt and freshly ground black pepper (for the cheese filling) | ||||||||
| 16 sheets fresh lasagna noodles, preferably Antica Pasteria | ||||||||
| 1 cup grated mozzarella (for the topping) | ||||||||
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