Anticiplate

Erik just turned 29 last week, however, we celebrated his birthday all weekend. For one of his events, he requested that I make lasagna.  I researched a bunch of recipes, and this one intrigued me the most. This is a “high-maintenance” lasagna. I would save it for a special occasion because of cost and time, but you HAVE to try it!

 

 

Serves 12 

 

2 c. fresh ricotta

8 oz. grated Provolone 

8 oz. grated whole-milk Mozzarella

8 oz. grated Pecorino Romano

1 egg

1/3 c. whole milk

2 tbsp. chiffonade of fresh basil

1 big clove chopped garlic

Freshly ground black pepper

1 recipe of meat sauce, recipe below

8 oz. parmigiano-reggiano cheese

1 package of dried lasagna noodles

 

Preheat oven to 350 degrees. 

 

In a mixing bowl, combine ricotta, provolone, mozzarella, romano, egg, milk, basil, and garlic, Mix well. To assemble lasagna, spread 2 1/2c. of meat sauce on the bottom of a deep dish 9X13 pan. Sprinkle with 1/4c. grated cheese over the sauce. Cover the cheese with 1/4 of a package of dried noodles (about 5). Spread 1/4 of the cheese filling over the dried noodles. Repeat the above process with the remaining ingredients, toping the lasagna with remaining sauce (and extra parmesan cheese).  Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour.  Remove from oven and let cool for 10 minutes before serving. Slice and serve.  

 

 

Meat Sauce (it takes 2 hours, but just DO it)

2 tbsp. olive oil

1/3 lb. EACH ground beef, veal, and pork 

salt

Freshly ground black pepper

1 large onion, finely chopped

2 stalks celery, finely chopped

1 large carrot, finely chopped

2 cloves garlic, finely chopped

2 (28 oz.) cans of peeled, diced tomatoes (recommended Muir Glenn)

1 small can tomato paste

4 c. beef stock or broth

2 sprigs fresh thyme

2 bay leaves

2 tsp. dried oregano

2 tsp. fresh torn  basil

Pinch of red pepper flakes

1/4 c. parmigiano reggiano

 

In a large saucepan, over medium heat, add olive oil. In a mixing bowl, combine meat and season with salt and pepper.  When the oil is hot, add meat and brown for 4-6 minutes. Add the onions, celery, and carrots.  Season with pepper and a small amount of salt.  Cook 4-6 minutes until vegetables are soft.  Add the garlic and diced tomatoes. Continue to cook for 2 to 3 minutes.  

 

In a medium bowl, whisk beef stock (or broth) into the can of tomato paste.  Add to the tomatoes.  Add the thyme, bay leaves, oregano, basil, and red pepper flakes. Mix well.  Bring the liquid to a boil, reduce heat to medium and simmer for 2 hours, stirring often.  During the last 30 minutes, add the parmigiano.  Remove from heat and let sit 15 minutes before preparing lasagna.