Region: Italy
Category: Pasta-Baked
Season: Winter
Difficulty: Labor Intensive
There as many lasagne as there are families and this could easily be called lasagne # 305. The careful assembly of lasagne, paying attention to the quality of each ingredient, to the quantity of liquid ingredients, and their relative proportions is what makes a great lasagne. This Neapolitan-inspired recipe is another one that I make for my family on a regular basis. If you are using the so-called instant or no-boil lasagne you need not go through step 1, and can just begin layering the lasagne in a baking pan.
Yield: Makes 6 servings
Preparation Time: 1:30 hours
1 pound lasagne
1 tablespoon extra-virgin olive oil for more for the baking pan
1 pound mild Italian sausage, casing removed and crumbled
1 cup red wine
2 cups tomato sauce
2 tablespoons dried oregano
1 teaspoon dried thyme
2 teaspoons dried rosemary
Salt and freshly ground black pepper to taste
1/2 teaspoon fennel seed
1 tablespoon sugar or to taste
2 large eggs
3/4 cup freshly grated parmigiano-reggiano cheese
1 pound ricotta cheese
1 pound fresh mozzarella cheese, diced or shredded
1. For every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until half-cooked. Drain without rinsing.
2. Meanwhile, in a deep flame-proof casserole or large saucepan, heat 1 tablespoon olive oil over medium-high heat, then cook the sausage until brown, breaking it up further with a wooden spoon and stirring, 5 to 6 minutes. Add the red wine and let it evaporate for 5 minutes, then add the tomato sauce. Add the oregano, thyme, rosemary, salt, pepper, fennel seed, and sugar and stir. Reduce the heat to medium-low and cook so it is not too thick, 20 to 40 minutes.
3. While the sauce is cooking, beat the eggs in a large bowl. Add the parmigiano and then beat in the ricotta cheese. Season with salt and pepper and set aside.
4. Preheat the oven to 400ºF.
5. Oil a large baking or lasagne pan. Layer the lasagne, ricotta cheese mixture, lasagne, sauce, mozzarella, in that order, finishing the top layer with a little mozzarella and sauce. Cover the top with a tented piece of aluminum foil and bake until the cheese is melted and the sauce on the sides of the pan are bubbling, 40 to 45 minutes. Remove and let rest for 10 minutes and serve or let the lasagne come to room temperature and serve later or the next day by placing in a 325ºF oven for 45 minutes.
Posted: 12/27/2006
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