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Lasagna
Ingredients
1 cup
extra virgin olive oil
2 medium
red onions
2 large
cloves minced garlic
8 ounces
pancetta
to taste
salt
to taste
black pepper
1 1/2 cups
good red wine
2 28-ounce cans
Italian plum tomatoes
3 tablespoons
tomato paste
3/4 pound
ground sirloin
1/4 cup
freshly grated Pecorino Romano
2
eggs
10 sprigs
fresh parsley
2 large
cloves garlic
1/2 cup
flour
1 pound
Italian sausage
1 15-ounce container
ricotta cheese
2
eggs
2 cups
freshly grated Pecorino Romano
1/2 cup
chopped parsley
1 pound
mozzarella
16 sheets
fresh lasagna noodles
Instructions
STEP 1
Heat 1/2 cup oil over low heat. Add onions, minced garlic, and pancetta. Cook for 10 minutes. Season with salt and pepper. Raise heat, add wine, and reduce for 20 minutes. Crush in tomatoes and add their juice. Add tomato paste and 2 cups of water. Simmer for 1 hour.
STEP 2
In a bowl, combine ground sirloin, cheese, and eggs. Chop parsley with garlic finely, then mix into beef. Season with salt and pepper. Shape into meatballs and set aside.
STEP 3
Heat remaining oil in a skillet over medium-high heat. Dust meatballs with flour and brown on all sides. Transfer to sauce.
STEP 4
Brown sausages in a clean skillet. Transfer to sauce and simmer for 1.5 hours.
STEP 5
Preheat oven to 350 degrees. In another bowl, mix ricotta, eggs, Pecorino Romano, parsley, and most of the mozzarella. Season with salt and pepper.
STEP 6
Remove meatballs and sausage from sauce and chop coarsely. Layer sauce, noodles, meat, and cheese in a lasagna pan. Repeat layers. Top with noodles and remaining sauce. Add reserved mozzarella on top. Bake for 30 minutes. Let stand for 10 minutes before serving.
Nutrition Facts
(per serving)
Calories:
951 calories
Servings:
8-10 servings
Carbohydrates:
45 g
Fat:
65 g
Fiber:
3 g
Protein:
41 g
Sugar:
7 g
Meal Effort
Preparation:
40 minutes
Cook:
1 hour 30 minutes
Total:
4 hours