Recipe: 90 minute Lasagna
For the meat sauce:
- 1 Tbs olive oil
- 1 medium onion, chopped fine
- 6 medium cloves garlic, minced
- 1 pound meatloaf mix
- 1 Tbs Kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup heavy cream
- 1 can (28 ounces) tomato puree
- 1 (28-ounce) can diced tomatoes, drained
For the cheese mixture:
- 15 ounces whole ricotta cheese
- 1 ¼ cup grated Parmesan cheese
- 1/2 cup chopped fresh basil
- 1 large egg, lightly beaten
- 1/2 tsp table salt
- 1/2 tsp ground black pepper
For the lasagna:
- 12 no-boil lasagna noodles from one 8- or 9-ounce package
- 16 ounces whole milk mozzarella, shredded
- ½ cup grated Parmesan cheese
Preheat the oven to 375 degrees F and adjust the rack to the middle position.
First prepare the meat sauce by heating the oil in a large heavy bottomed Dutch oven. Heat the oil over medium heat until it is shimmering and add the finely cut onions. Cook the onions for 4-5 minutes until they are soft but not browned and stir frequently. Then add the garlic stir constantly for 1 minute and then add meat lox mix, salt and pepper. Increase the heat to medium high and using a wooden spoon break the meat into small pieces until no longer pink. This will take about 5 to 8 minutes but don’t brown the meat, then add the cream and bring to a simmer, stirring often and until the liquid has evaporated and only the fat remains; about 5 minutes. Now add the pureed and diced tomatoes. Bring the sauce to a simmer, reduce the heat and simmer for 5-7 minutes so the flavors can combine.
Meanwhile prepare the cheese mixture. In a medium glass bowl combine the ricotta, parmesan cheese, basil, egg, salt and pepper. Use a fork and combine the mixture until well incorporated and then set aside.
Now prepare to assemble the lasagna. First take ¼ cup of meat sauce and spread on the bottom of a 9 x 13 x 2 ½ baking pan, this will prevent the lasagna from sticking to the bottom. Now prepare the first layer. First take 3 sheets of the no boil lasagna noodles and add 3 Tbs of the cheese mixture to each sheet of the dried lasagna noodles and smear evenly. It will take a total of 3 noodles per layer and 9 Tbs of the cheese mixture to complete this layer. Now prepare the 2nd layer by sprinkling 1 cup of shredded mozzarella over the cheese mixture in an even layer. Lastly for the 3rd layer spread 1 ½ cups of the meat sauce over the shredded mozzarella. Repeat the 3 layer process a total of 3 times. This will leave 3 dried lasagna noodles remaining. Place these 3 noodles on top of the meat sauce layer. Spread any remaining sauce over the pasta layer and then sprinkle with the remaining cup of shredded mozzarella. Sprinkle the remaining ½ cup of parmesan cheese over the mozzarella layer.
Use a sheet of aluminum foil large enough to cover the baking dish. Spray the foil with nonstick spray and place spray side over the cheese and bake for 20 minutes covered, then remove foil. Return lasagna to oven and continue to bake uncovered for another 30 minutes until cheese is browned and the sauce is bubbling. Remove the lasagna from the oven and cool for 10 minutes as this will allow the lasagna to set up. Then cut and serve.
Culinary tradition: Italian
Recipe adapted from America’s Test Kitchen http://www.americastestkitchen.com/
Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.