Baked Lasagna

I would love to tell you this recipe came from my Sicilian grandfather, Nicolo Parrino (that would be poetic) but I don't recall being served lasagna while he was alive.  In fact, my earliest memory of eating this marvelous dish was at a Baptist Church Social.  (Saints preserve us!)  But I can tell you that the meat sauce in this recipe comes directly from my grandfather, although he preferred his tomato gravy with meatballs.

Obviously, you will need a long list of ingredients to make this dish...but it is definitely worth the extra effort and time for delicious Lasagna.  (From the Latin word "lasanum", meaning "cooking pot.")  Start with one pound of ground beef sirloin and one pound of ground pork; brown this meat in a large non-stick skillet.  I am a clean cook - are you?  I clean as I go; so I love my giant spatter screen.  Once the meat is browned, set it aside to drain.

To make the tomato gravy - sauté 1 large chopped onion and 5 cloves of garlic in 2 tablespoons olive oil in a large stock pot.  Hint: Use a deep pot to keep the tomato sauce splatter in the pot and off the stove.  I use a 10-quart non-stick braising pot from Calphalon.

Add 3 small cans of tomato paste to the onion and garlic and simmer for about 3 minutes.  As soon as you empty the tomato paste from the cans - fill them with water (or Chianti) and stir with a tiny wire whisk to get every last drop of tomato paste.

Add the 3 cans of water (or Chianti) and one 15-ounce can of tomato sauce.  Then you will add fragrant fresh herbs.  I believe fresh herbs do make a difference in this recipe, especially if you are tending your neighbor's herb garden while they're out of town.  (Thanks, Anita!)   But feel free to season to your taste with dried herbs - add parsley, basil and oregano.  This is the point where you decide how much salt and sugar you will use.  I use a 1/4 teaspoon of salt and one teaspoon of sugar.  Only use sugar to cut the acid of the tomatoes if you do NOT use Chianti.

 

Finally, you add the browned ground beef and ground pork to the tomato gravy.  Let this simmer over low heat for one hour.  During this hour it is acceptable to taste the sauce with an end piece of crusty bread - but remember you will need a lot of sauce to fill your "Lasanum."

While the meat sauce is bubbling, cook one 10-ounce package of lasagna noodles according to package directions.  I like to add a little olive oil to the water to keep the noodles from sticking together.  Another great reason to have a pasta pot with its own colander!

Now you make the delicious filling.  Mix well together: 2 12-ounce cartons of Ricotta cheese; 2 large eggs, beaten; 1/2 teaspoon fresh ground pepper; 2 teaspoons salt; 2 tablespoons fresh parsley, chopped and 1/2 cup Parmesan cheese.

Lightly butter an 8-cup Lasagna baking dish.  I use a LeCreuset, purple, of course.  Place 1/3 of the meat sauce in the bottom of the dish and top with a layer of noodles.  Then spread 1/3 of the cheese mixture on top of the noodles.  Sprinkle this layer with shredded mozzarella cheese.  Repeat these layers until dish is full to the brim.

I recommend placing this dish on a baking pan to keep your oven clean.  Bake the Lasagna in a 375 degree oven for 30 minutes.  Let it cool for about 5 minutes before serving.  And I like to let the Lasagna be the star of the show, so I serve it with garlic bread and a crisp chopped salad.  Of course we enjoy a good, red wine with this meal and on this night we had a 2009 Douglas Green Shiraz from South Africa.  This elegant and complex wine was matured in a combination of French and American oak barrels for 12 months.  This full-bodied wine displays typical Shiraz characteristics of dark berries, clove and cinnamon spice.  MANGA! 

Baked Lasagna

1 Large Onion, chopped
5 Cloves Garlic, minced
2 Tablespoons Olive Oil
3 Small Cans Tomato Paste
3 Small Cans Water, pour into empty paste cans
1 15 Ounce Can Tomato Sauce 
1/4 Teaspoon Parsley, chopped
1/4 Teaspoon Basil, chopped
1/4 Teaspoon Salt
1/4 Teaspoon Oregano, chopped
1/2 Teaspoon Sugar
1/2 Pound Ground Pork, browned and drained
1/2 Pound Ground Sirloin, browned and drained
1 10 Ounce Package Lasagna Noodles, cooked and drained
2 12 Ounce Cartons Ricotta Cheese
2 Eggs, beaten
1/2 Teaspoon Pepper
2 Teaspoons Salt
2 Tablespoons Parsley Sprigs
1/2 Cup Parmesan Cheese, shredded
1 Pound Mozzarella Cheese, shredded To make meat sauce: Sauté chopped onions and garlic in 2 tablespoons olive oil.  Simmer with three cans tomato paste.  Add water equal to cans and one can tomato sauce.  Add parsley, basil, salt, oregano, sugar.  Finally, add browned beef and pork.  Simmer for one hour.

Cook one 10 ounce package of lasagna noodles.  (Be sure to add olive oil to water to avoid sticking.)  Drain and rinse in cold water.

For lasagna combine: 2 cartons of Ricotta cheese, 2 beaten eggs, pepper, salt, parsley and Parmesan cheese.  Mix well.

Lightly butter an 8 cup lasagna baking dish.  Place 1/3 meat mixture in greased baking pan.
Top with layer of noodles.  Then layer of cheese mixture.  Sprinkle with layer of shredded mozzarella.  Repeat layers until baking dish is full to the brim.

Bake at 375 degrees for 30 minutes.  (To keep your oven clean place dish on cookie sheet.)

Servings: 12
Preparation Time: 1 hour
Start to finish: 1 hour 30 minutes
Yield: 8 cups
Cuisine: Italian
Categories Main Dishes
Notes: This dish reheats well and is full of flavor!
Serving Ideas: Serve with garlic bread and salad.
Source:  Nicolo Parrino