Beef & Pork Lasagna

Malzemeler

*****PRODUCE*****

1 medium onion, finely chopped

2 large carrots, finely chopped

3 large ribs celery, finely chopped

4 cloves garlic, minced or grated on microplane grater

1/3 cup chopped fresh parsley

*****DAIRY, CHEESE & EGGS*****

2 cups cottage cheese

1 cup ricotta (try this next time, see if it taste richer?)

3/4 cup grated parmesan cheese

1/4 cup grated parmesan cheese, for top of lasagna

16-oz mozzarella cheese ball, sliced

1 egg, beaten

*****MEAT & SEAFOOD*****

1 pound ground beef

1 pound ground pork

*****SPICES*****

1 tsp crushed red pepper (for sauce)

1/2 tsp salt (for sauce)

Half of 1/4 tsp of white pepper (for sauce)

1/2 teaspoon dried oregano (for cheese mixture)

1/2 teaspoon garlic powder (for cheese mixture)

*****PASTA & SAUCES*****

1 (28-ounce) can crushed Italian plum tomatoes, preferably D.O.P. San Marzano

9-12 No boil lasagna noodles, oven ready

1/2 tbsp fish sauce (can try going up to 1 tbsp if it's not too much but pulling this from a more complex recipe).

*****BAKING*****

N/A

*****OTHER*****

2 tbsps olive oil

Splash red wine vinegar

1 cup dry red wine (white works fine as well)

2 cups chicken stock

Yöntemler

Brown meat first, then set aside.

Making sure there isn't too much left over oil/fat in the pan, bloom salt, pepper, and red pepper flakes in olive oil 1 min.

Over medium heat add in onions, carrots, and celery. Cook, stirring frequently, until vegetables are softened, but not browned, about 10 minutes. Add a splash of red wine vinegar to deglaze the pan.

In the same pot add the meat, tomatoes (break down), wine, and stock, then stir to combine. Reduce heat to low, cover and simmer sauce for 60 minutes.

At the end of the 60 mins, add fish sauce and heavy cream and simmer about 5 minutes. Season to taste with salt and pper. Remove from heat and allow to cool somewhat.

Now is a good time to preheat the oven to 350.

In a bowl combine cottage, 3/4 cup parmesan cheese, egg, parsley, oregano, garlic; stir to combine then set aside.

Divide mozz cheese in half. Should be cut into thin slices, 18 slices each half.

Drizzle the bottom of a large rectangular baking pan with olive oil and the sauce.

Compete three layers total is order: Noodles, cheese/egg mixture, sauce, then mozz cheese. You’ll have enough for 4 layers with just the parm finishing cheese on top. Tip: 1 large spoonful of cheese mix per noodle; 1/4 cup sauce per noodle; 3 slices of mozz per noodle. Extra shredded parm for topping.

Arrange 3-4 noodles (depending how big your pan is – mine fits 3 noodles per layer) in a single layer in baking pan.

On the third and final layer, add remaining 1/4 cup parmesan cheese to the top. Make sure all corners of the pasta and covered in sauce so they don’t dry out while baking. Drizzle any slightly exposed edges and corners with a light drizzle of olive oil.

Cover dish with aluminum foil then bake at 350 degrees for 35-40 minutes or until bubbly.

Remove aluminum foil from dish and continue baking for 15-20 minutes or until cheese is nicely browned. Remove from oven and let stand 15 minutes before serving. Garnish with fresh chopped parsley if desired.

If prepping for a meal train - assemble lasagna but freeze and do not bake until ready to eat. When ready, thaw for 24 hours before baking as directed above.

Notlar

Took my eggplant and mushroom lasanga recipe and added touches of this recipe.

https://www.seriouseats.com/no-holds-barred-lasagna-bolognese-pasta-italian-homemade-ricotta