• Lasagna

    I know this sounds a bit arrogant, but it’s true – this lasagna really is epic. It’s all the little things that make it so damn good. Sure, you can cut corners, but why would you? This is truly one of the best recipes I have. Be patient. Put the work in. And above all, enjoy it!

    Epic Lasagna

    2 tbsp fresh oregano, minced
    1/2 cup fresh basil, chopped
    1 head garlic, minced
    3 28 oz. cans crushed tomatoes
    1 lb. Ground beef
    1 lb hot Italian sausage
    2 lbs. grated mozzarella cheese
    1 lb grated parmesan cheese
    1 lb uncooked lasagna (barilla® works best)
    1 quart heavy cream
    4 tbsp butter
    2 tbsp flour
    ¼ tsp nutmeg
    juice of half lemon

    Preheat oven to 375.

    In a large skillet, melt 2 tablespoons of butter gently over medium heat. Add 2-3 cloves minced garlic and sautee just until the garlic starts to brown. Add the crushed tomatoes, oregano and basil, and reduce heat to medium low, stirring occasionally. Simmer for at least an hour, and up to 8 hours.

    In a sauce pan, melt the remaining butter over medium heat. Add the rest of the garlic, and sautee just until the garlic is brown and toasted. Add the flour, and whisk into a loose roux. Add the cream, and bring to a boil. Add 3/4 lb of the parmesan cheese and reduce to medium. Whisk gently until the cheese is incorporated, about 8 minutes. Add salt and lemon juice to taste. Set beschamel sauce aside.

    In another skillet, brown the sausage and ground beef together, then drain.

    Check the marinara. If it tastes to acidic, add a little sugar. salt to taste.

    In a 9×13 pan, place about 1/4 to 1/2 cup of the marinara, and spread into a thin layer covering the bottom of the pan. Place one layer of uncooked lasagna noodles. Crumble about 1/2 lb of the meat on top of the dry pasta. Cover the meat with a cup or so of the marinara. Drizzle 1/2 cup of the beschamel on top of the marinara. Finish the layer with about 1/2 lb of mozzarella. Repeat this layering process 3 more times. On the final layer, top with marinara, then sprinkle remaining Parmesan cheese over the top. Cover loosely with foil and bake for 45 minutes. Let stand 15 minutes before serving.

    If preparing a day in advance (which I recommend), bake at 350° for 25 minutes, let cool and place in refrigerator until the following day. Bake again at 350° for 35 minutes and let stand 10-15 minutes before serving.


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