Lasagna

Revised 2018 Apr 18

24 servings

Ingredients

-- Sauce --
1/4 pound bacon , chopped
1 1/2 pound hot Italian sausage
2 pounds ground beef
1 pound ground pork
2 large onions
3/4 cup celery, small dice
3/4 cup fennel, small dice
15 cloves garlic, chopped
8 ounces tomato paste
106 ounces diced tomato
6 roasted red pepper, chopped
6 anchovy fillets, chopped
2 teaspoons oregano
2 teaspoons basil
2 tablespoons parsley, finely chopped (or dried)
2 tablespoons dried kale
1 tablespoon sambal oelek
fish sauce
-- Assembly --
1 pound baby spinach
2 pounds Mozzarella cheese, grated
26 lasagna noodle
1 1/2 kilograms ricotta
2 ounces Parmigiano Reggiano, grated

Preparation

Sauce
In a large frying pan cook bacon till crisp. Drain and reserve fat

Remove casing from sausage, break up and cook in the same pan till no longer pink. Drain and set aside. It may be necessary to chop the sausage to get the pieces the same size as the beef and pork.

Season and cook ground beef and pork in the same pan til no longer pink. Drain into a bowl and set meat aside. Separate fat and save the juices for the sauce.

In a large stock pot cook the onion, celery, and fennel in the reserved bacon fat until the onions have softened. Add the garlic and cook for another 2 - 3 minutes. Add additional fat if needed.

Add everything except the fish sauce. Simmer for 45 - 60 minutes, tasting and adjusting seasonings after 30 minutes.

If you like a very fine sauce then use an immersion blender to attain the desired consistency.

Assembly:
Put the noodles into a pan large enough to lay them all out flat. Cover with hot water and let soak for at least an hour. The noodles should be soft enough to trim without breaking.

Spread some of the meat sauce in the bottom of a 12 x 17 pan. Layer noodles, ricotta, spinach, and mozzarella. There will be three complete layers topped with mozzarella then a final layer of the sauce topped with grated parmesan and another layer of mozzarella.. Bake in a 350F oven for 40 minutes.

This recipe is MUCH better on the second day.

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The pan must be 12" x 17" x 3" to hold all of the mixture
I you're using run of the mill lean ground meat then draining is optional as there's rarely enough fat to pose a problem. The sausage however must be drained.

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