Saturday, February 25, 2012

Authentic Lasagna


Yeah, I know, alot of recipes claim to be the authentic lasagna recipe but I've had this one for years now, taught to me by a great old Italian lady.  It differs little from most mainstream lasagna except in the use of fresh ground chuck and Italian sausage.  Simple and easy to make, you can freeze any leftovers to heat up later for a quick dinner. For dessert we had Tiramisu with Raspberries (click for recipe, opens new window).



Lasagna Authentico

1lb Fresh Ground Chuck
1 Link Sweet Italian Sausage
1 24oz Jar Marinara Sauce (Gia Russa is spectacular)
1 16oz Container Riccota Cheese
1 1lb Package Lasagne Noodles
1 Large Egg
1/4 C Chopped Fresh Parsley (flat leaf not curly)
6 Fresh Basil Leaves, torn into shreds
8oz Shredded Mozzarella

Start off by choosing a rectangular pan.  Ideally it should be the same length as the lasagne noodles and fit 4 noodles across and be about 4" deep.  Mix ricotta, egg and parsley in bowl, set aside.  Remove casing from Italian Sausage and put in bowl with ground chuck.  Mix sausage and beef thoroughly then brown in frying pan on med-high heat until cooked.  Drain off all fat from meat and return to med heat.  Add pasta sauce and stir adding 3T red wine to pasta sauce jar and rinsing it out, add to pan.  When sauce is warmed, turn off heat and add basil.  Preheat oven to 350°.  Start by adding some sauce to bottom of baking dish.  Make a layer of lasagne noodles (uncooked).  Add 1/2 of ricotta mixture, spreading evenly.  Cover with sauce, make another layer of noodles and make a layer of  final 1/2 of ricotta.  Spread remaining sauce over top of ricotta and cover with shredded mozzarella.  Bake 1 hour until cheese is browned and knife inserted in middle gives no resistance.

Makes 8 servings.


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