Lasagne has always held a special place in the hearts of Italian food lovers. It’s a time consuming labor of love that requires time and patience to prepare. The end result, however, is always worth the effort. Lasagne is a great make ahead meal that frees you up the day of the party to make other things. Although you can add vegetables like red peppers and mushrooms to your layers, the classic recipe calls for nothing more than meat and cheese. Use fresh ingredients whenever possible, and never skimp on the cheese!
INGREDIENTS
2 pounds of fresh lasagna noodles. If you can, use fresh noodles, although there are noodles on the shelf now that do not require parboiling. If you opt for dry boxed noodles, use 2 large packages, parboiled in advance, drained, and lightly oiled to prevent them frrom sticking together.
CHEESE FILLING:
5 lbs. Fresh Ricotta, drained for an hour, and separated
2 cups grated Parmigiano cheese
3 cups shredded Mozzarella cheese – If you decide to use fresh mozzarella , drain the cheese for at least one hour the slice in chunks
3 egg whites
1/4 cup fresh chopped parsley
1 tsp. sea salt
1/4 tsp. Ground pepper
MEAT BALL FILLING:
2 lbs.Ground sirloin
1 jumbo or 2 medium fresh eggs
1/4 cup fine unseasoned bread crumbs
1/4 cup grated Parmigiano cheese
1/2 tsp. sea salt
4 smashed cloves of fresh garlic
Mix all ingredients in a bowl
Shape into small meatballs
Brown meatballs in olive oil
Add meatballs to 3 quarts of tomato sauce and simmer for one hour
Once the meatballs have cooled off, slice them in half.
PREPARE YOUR CHEESE FILLING:
Using your electric mixer or food processor at medium speed, blend egg whites with salt and pepper
Add 1 cup of freshly grated Parmigiano cheese, mixing well
Add in 1 cup of shredded Mozzarella and chopped parsley, continuing to blend
Fold the drained Ricotta 1 cup at a time, blending until the mixture begins to peak
CONSTRUCTION:
Cover bottom of large non-stick baking pan with cooked tomato sauce
Add first layer of parboiled or fresh lasagna noodles
Spread first layer of the cheese mixture evenly over noodles, using a spatula
Lightly sprinkle tomato sauce over mixture
Add a second layer of noodles
Place sliced meatballs on the noodles evenly.
Sprinkle shredded mozzarella and grated Parmigiano cheese over meatballs
Add third layer of noodles
Spread a second layer of cheese mixture, again sprinkling with tomato sauce and Parmigiano cheese
Add a fourth layer of noodles, and sprinkle with remaining Parmigiano and Mozzarella cheeses
Finish with a thin layer of tomato sauce on top, and cover tightly with foil.
COOKING INSTRUCTIONS:
Preheat over to 350 degrees. Place the covered pan in the middle of oven and bake for 40 minutes. Uncover pan for last 20 minutes, allowing mozzarella cheese to melt.
Remove your pan from the oven and let it sit for at least 15 minutes before serving so the lasagne can set. Served with a Cesare Salad, crusty bread and a fine bottle of Chianti wine, this is a meal your friends will long remember. This recipe serves 8 to 12 portions and is even better the second day.
Save this recipe for a special occasion, when you want to serve your guests something special. Prepare what you can in advance, allow yourself enough time, and make sure to save some for the next day.
When I was a child I never understood why Lasagna was a specialty reserved for special occasions only. Now that I’ve made it a few times, I understand!
