LASAGNA RECIPE - NYT COOKING
In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors. “If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making.”
Provided by Regina Schrambling
Total Time 4 hours
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- For the sauce, 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.
- Combine the sirloin, cheese and eggs in a large bowl. Chop 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.
Nutrition Facts : @context http//schema.org, Calories 1085, UnsaturatedFatContent 43 grams, CarbohydrateContent 43 grams, FatContent 77 grams, FiberContent 3 grams, ProteinContent 50 grams, SaturatedFatContent 28 grams, SodiumContent 1335 milligrams, SugarContent 7 grams, TransFatContent 0 grams
OLIVE GARDEN’S LASAGNA CLASSICO RECIPE - RECIPES.NET
No more fancy dinners at Olive Garden with our copycat Olive Garden lasagna recipe! Satisfy tummies with layers of soft pasta, sauce, cheeses and ground beef.
Provided by Andrea
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 12
Number Of Ingredients 14
Steps:
- Preheat your oven to 325 degrees F.
- In a large skillet, sauté onion and garlic in hot oil until fragrant.
- Add ground beef and sausage. Cook over medium heat for 10 to 15 minutes until cooked through. Drain any excess fat if necessary.
- Add in crushed tomatoes and ½ teaspoon of oregano. Simmer for 20 minutes.
- Season with salt and pepper. Adjust according to preferred taste and set aside.
- In a large bowl, combine the ricotta cheese, egg, and remaining 1 tablespoon of oregano. Season it with salt and pepper.
- Spread a spoonful of the cheese mixture at the bottom of a greased baking dish. Then, layer the noodles, cheese mix, meat, and tomato sauce.
- Top the final noodles with sauce and extra mozzarella.
- Cover the pan with foil and bake for 20 minutes.
- Remove the foil and bake uncovered for an additional 10 minutes.
- Serve while hot to family and friends. Enjoy your lasagna meal!
Nutrition Facts : Calories 307.00kcal, CarbohydrateContent 9.00g, CholesterolContent 78.00mg, FatContent 23.00g, FiberContent 2.00g, ProteinContent 18.00g, SaturatedFatContent 10.00g, ServingSize 12.00 , SodiumContent 460.00mg, SugarContent 4.00g
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ITALIAN SAUSAGE LASAGNA RECIPE - BETTYCROCKER.COM
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Reviews 4.5
Total Time 2 hours 10 minutes
Cuisine Italian
Calories 465 per serving
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