The Ultimate Lasagna
The Ultimate Lasagna might be just the main course you are searching for. One portion of this dish contains about 100g of protein, 118g of fat, and a total of 1975 calories. For $6.45 per serving, this recipe covers 60% of your daily requirements of vitamins and minerals. This recipe serves 8. 30 people have tried and liked this recipe. Head to the store and pick up garlic, eggs, celery, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 50 minutes. It is a pricey recipe for fans of Mediterranean food. It is brought to you by Foodnetwork. With a spoonacular score of 94%, this dish is amazing. Try Ultimate Meat Lasagna, Ultimate Vegan Lasagna, and Vegetable Lasagna With Homemade Lasagna Sheets (Without Pasta Machine) for similar recipes.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 90 minutes
Ingredients:
2 (28-ounce) cans tomatoes (recommended: San Marzano)
3 carrots, chopped
2 stalks celery, chopped
2 eggs, lightly beaten
1/4 cup finely chopped Italian flat-leaf parsley
2 tablespoons all-purpose flour
2 tablespoons chopped fresh basil
2 cloves garlic, sliced
2 pounds ground beef
1 teaspoon ground cinnamon
2 pound ground Italian sausage
3 tablespoons heavy cream
Kosher salt and freshly ground black pepper
2 pound dried lasagna noodles
Extra-virgin olive oil
1 onion, chopped
1 tablespoon chopped oregano leaves
1/2 cup grated Parmesan
Grated Parmesan and mozzarella, for topping
2 cups red wine
2 quarts ricotta cheese, (2 containers)
1 pound mozzarella cheese, shredded
Equipment:
oven
wooden spoon
food processor
frying pan
mixing bowl
spatula
ladle
Cooking instruction summary:
Watch how to make this recipe. Preheat oven to 350 degrees F. Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with. Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon. In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper. To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.
Step by step:
1. Watch how to make this recipe.
2. Preheat oven to 350 degrees F.
3. Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking.
4. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.
5. Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour.
6. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon.
7. In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper.
8. To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula.
9. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles.
10. Bake for 1 hour.
11. Remove from oven.
12. Let lasagna rest for 30 minutes so the noodles will settle and cut easily.
13. Cut into 2-inch squares and serve.
Nutrition Information:
covered percent of daily need
