LASAGNE CLASSICO
Classic Lasagna
Ingredients
1 lb. Lasagna noodles
1 lb. Ground beef, crumbled and browned
1 lb. Italian sausage (sweet), crumbled and browned
6 quarts Fresh, cold water
3 tbsp. Kosher salt, divided
6 c. Spinach (baby, if available), cleaned and dried
2 cloves Garlic, peeled and minced
2 Anchovy fillets, minced
3 c. Marinara (Homemade is best, but quality jar will do.)
3 tbsp. Extra virgin olive oil, divided (regular olive oil may be substituted)
4 c. Ricotta cheese
1 Large egg, beaten
1/2 c. Grated Parmesan cheese, divided, plus more for serving
1/4 c. Grated Romano cheese
1 tbsp. Lemon zest
1/8 tsp. Ground white pepper
a good dash Frank’s® Original Hot Sauce
1 c. Parmesan bread crumbs
2 c. Mozzarella cheese, shredded
Directions
• In a large pot, bring water to boil.
• Once boiling, salt the water with about 2 tbsp. kosher salt, and cook the noodles 1 minute short of package directions for al dente.
• Drain the noodles, toss with about 2 tbsp. olive oil, and set aside.
• While the pasta is cooking, heat the marina in a saucepan.
• Add the white pepper, anchovies, garlic, and Frank’s®. Stir quite frequently.
• Adjust the seasoning to taste.
• Add 1/2 to 1 cup of the pasta cooking water to help the sauce adhere to the pasta. (Don’t worry if the sauce looks a little thin. It will thicken while baking.)
• Mix together the browned beef and sausage in a medium bowl.
• Preheat oven to 375º F.
• Ladle about 1/4 of the sauce in the bottom of a greased lasagna pan (or a 9” x 13” baking dish).
• Add a layer of noodles, with the edges overlapping.
• Spread 1/4 of the meat mixture over the noodles.
• Mix the lemon zest and beaten egg into the ricotta.
• Layer in 1 cup of the ricotta, followed by 1 cup of the spinach.
• Cover with about 1/2 cup of the sauce.
• Repeat to form 3 more layers, as above.
• Top with a final layer of noodles.
• Cover with the remaining sauce.
• Finish by topping evenly with the mozzarella, followed by the Parmesan bread crumbs.
• Bake 30-45 minutes, until topping is golden brown and bubbling.
• Let rest for 10-15 minutes before cutting and serving. (This will set the lasagna and help squares hold their shape, and not run all over the plates.)
My version of the classic Italian-American favorite. I didn’t do it this time, but I’ve also layered in sliced, sautéed mushrooms for added flavor and heartiness. A great, all-in-one, Holiday entrée!
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