A Christmas Lasagna
It only took about 300 food wishes before it finally came true, but here is my favorite lasagna. Since this is such a traditional Italian-American Christmas recipe, I figured what better time to post it? By the way, this is simply my rendition of Italian-American lasagna, and not intended to claim any type of superiority, authenticity, or other such nonsense. If your Nonna uses fresh pasta, or insists on a b�chamel, then bless her heart, but that's not how this half-Italian rolls.
There are only two things you need for great lasagna; a thick, rich, super-meaty meat sauce, and lots of it; and a ricotta filling where only the finest cheeses are welcomed. For the sauce I love a combination of half Italian sausage and half lean ground beef. I also like lots of sauce.
For the cheese mixture I like the holy trinity of whole milk ricotta, fresh mozzarella, and Reggiano-Parmigiano. If you use the real stuff, your lasagna will taste better. I also use twice as much ricotta as most recipes, which works great here since I use twice the meat as well. Hey, this is Christmas lasagna after all. Enjoy!
Ingredients (for a deep 15" x 10" lasagna pan):
For the meat sauce:
1 pound Italian sausage
1 1/2 pound lean ground beef
8 oz mushrooms, chopped
1 teaspoon salt
1/2 freshly ground black pepper
1/4 teaspoon red pepper flakes
6 cups marina sauce
1/2 cup water
Note: depending on the seasoning of your sausage, you can add 1/2 teaspoon of an Italian dried herb blend.
For the cheese filling:
2 egg, beaten
2 lbs ricotta cheese
8 oz mozzarella cheese, cubed
2/3 cup freshly grated Reggiano-Parmigiano
1/4 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
big pinch of cayenne
The rest:
1 lb lasagna noodles
8 oz mozzarella cheese, torn in small pieces
1/2 cup grated Parmesan cheese to top
Category Article Beef, Cheese, Italian Cuisine, Pasta
Popular Posts
-
I was doing some research on shrimp toast for an upcoming video, and I became obsessed with the thought of frying things on white bread, whi...
-
A beautiful homemade mayonaisse from In Jennie's Kitchen ! Photo (c) Jennifer Perillo My friend and future partner in crime (if this fo... -
Cotechino is a large, Italian pork sausage traditionally served to celebrate the New Year. Indigenous to Modena (yes, that Modena � home to ... -
You've just finished grilling extra-thick pork chops, and like any good cook you're letting them rest. Not wanting to waste a nice s...
-
I will explain all this later. Thank you. Come again. UPDATE: This was edited and posted during my IACP session (which explains the brief an...
-
This light and spicy tomato crab bisque is one of my all-time favorite "need something gourmet at the last minute" emergency recip...
-
I love the New Year's day tradition of eating beans and greens to bring luck and prosperity. This video was posted a few years back, and... -
Why am I'm doing a baby back ribs video in the dead of winter. I love how they taste. Sorry I don't have a more interesting answer f... -
Making this mahi mahi with spicy Thai chili mango sauce recipe didn't have me dreaming of tropical beaches, or some exotic outdoor marke...
-
I use so much regular garlic that to see the plant in its premature form always fills me with wonder and excitement. To think that these ten...
