Francis' Classic Lasagna

Posted by Unknown Saturday, September 19, 2009
Taste Level: GR
Cost: $20 and under
Serves: 6-8
Prep Time: 20 min-24 hours
Cook time: 30-45 min.
Difficulty: 2

I use to have this amazing recipe for Lasagna that I created over two years. Everyone loved it and I was frequently getting requests to make it for birthdays and every other event, I lost it. I should have written it down but was making it so often I thought I would never forget it. My brain is not as reliable as I once thought and I am starting from scratch, almost. I know the basics I just have to keep tinkering with them until I find that sweet spot again! Until then this is the best I have (except for a vodka, bechamel sauce idea I have.) I hope you enjoy this Classic Lasagna!

Misc. Lasagna
1 package lasagna noodles
2 tbsp Parmesan Reggiano (grated)
1/2 cup mozzarella (shredded)

Cheese Stuffing
15 ounces ricotta cheese
12 oz fresh mozzarella (shredded)
4 oz Jalapeno Monterrey Jack
1 tsp fresh basil (diced)
1 tbsp fresh Italian parsley (diced)
1 egg

Meat sauce
3/4 lbs spicy Italian sausage
3/4 lbs Angus lean ground beef
6 1/2 oz Portuguese Linguica (1/4 inch or smaller slices then halved)
1 1/2 cups button mushrooms (diced
1 4.75 ounce can of diced black olives
1/2 cup sweet white onion (diced)
2 cloves garlic (minced)
1 tbsp fresh basil (diced)
1 tsp fresh thyme
1/4 tsp fennel seed
2 tbsp fresh Italian parsley (diced)
1 tsp Essence
Fresh crack pepper (to taste)
1 1/2 tsp olive oil

Tomato Sauce
1 1/2 tsp Parmesan (grated)
1 1/2 tsp Romano (grated)
2 cloves garlic (finely chopped)
1 1/2 tbsp extra virgin olive oil
1 14.5 oz can fire-roasted tomatoes
1 8 oz can tomato sauce
1/4 tsp ground oregano
3 tsp brown sugar
kosher salt (to taste)
fresh crack pepper (to taste)

Tomato Sauce
Heat olive oil in small sauce pan over medium heat. Saute garlic in oil until golden (3-5 min,) add all ingredients except cheeses and black olives and bring to simmer stirring frequently for 10 minutes. Stir in olives and cheeses and let simmer for 5 minutes.

Meat sauce
In a medium sauce pan heat oil over medium high heat. Once heated add onions, garlic and all meats. Cook for 5 minutes stirring frequently and then mix in crack pepper and essence, letting cook for another 2 minutes. Reduce heat to low and slowly pour in the tomato sauce, mixing well. Let simmer on low for 5 minutes. Remove from heat and let cool. (I liked to let mine sit in the refrigerator over night to let the flavors settle.) Once cooled stir in basil, thyme and parsley.

Cheese Stuffing
Mix all cheese together in a large mixing bowl with egg basil and parsley.

Preheat oven to 375 degrees.

Cook pasta according to directions on package.

Make a layer of sauce in a 14 x 9 3/4 lasagna baking dish and then cover with pasta barley overlapping edges. Now make layers of sauce, cheese and pasta until all ingredients are used. Top with a little sauce and the 1/3 cup mozzarella and Parmesan Reggiano cheeses. Bake for 30-35 minutes uncovered or until hot and bubbly. Remove from oven and let cool for 10-15 minutes before serving warm!


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