Citizens, now that I have returned home from a most satisfying conclusion to my whirlwind 10-day European trip (including Finland, Estonia, France, Norway and a brief layover in Sweden), I seek my go-to comfort food: lasagna! 🙂
Of course, lasagna is a beloved recipe throughout the world – this is simply my version of it that surpasses all others.
It hews to certain core tenets of the classic Bolognese version, with a huge nod to southern Italy and Italian-American cuisine and even a respectful glance to southern Europe for a key secret ingredient!
The sauce will blow you away – TFD is a sublime saucier of near-divine ability when it comes to the subtle arts of flavor blending! Trust in my prowess and your faith will be amply well-rewarded!
Citizens, I make no claims of authenticity for my recipe – only that it will be the most delicious lasagna you have ever tasted!
Battle on – The Generalissimo
PrintThe Hirshon Lasagna Supreme
- Total Time: 0 hours
Ingredients
Units Scale
- 1 batch Hirshon Lasagna Sauce:
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- 12 cloves garlic, minced
- 5 shallots, minced
- 3 TBS. extra-virgin olive oil
- Two 800 gram cans San Marzano peeled tomatoes
- 1/2 box Pomi strained tomatoes
- 6 heaping tablespoons San Marzano tomato paste
- 3 TBS. finely sliced oregano leaves
- 6 TSP. best-quality Balsamic Vinegar
- 1 1/2 TSP. fresh ground pepper
- 6 TBS. mild Serbian Ajvar vegetable paste (processed smooth first in a blender or mortar and pestle) – this is my secret ingredient!
- 1 1/2 TSP. Fond de Poulet gold concentrate
- 1 TSP. Demiglace Gold concentrate
- 8 shakes of Tabasco from the big bottle
- 3 shakes Lea & Perrins Worcestershire sauce from the medium bottle
- 3 TSP. best-quality sweet marsala wine
- 3 top-quality anchovy fillets (TFD strongly endorses Ortiz brand), rinsed and very finely minced
- Three 1/8 TSP. worth of Herbed Seasoning Salt (or just use regular kosher salt)
- 1/2 pound Sweet Italian Sausage, finely crumbled
- 1/4 pound ground sirloin
- 1/4 pound ground pork
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- For the lasagna:
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- 2 pounds fresh lasagna noodles (ideally, 1 pound green, 1 pound yellow)
- 1 pound Clover Stornetta full fat cottage cheese
- 15 ounces Polly-O full fat ricotta cheese
- 1 pound freshly grated Parmagiano-Reggiano cheese
- 3 egg yolks
- 5 large garlic cloves, finely diced
- Finely minced Italian parsley, fresh basil and fresh oregano to taste
- 1/2 pound fresh Water Buffalo Mozzarella, sliced
- 1/2 pound fresh cow Mozzarella, shredded
- 3 TBS. Extra-Virgin Olive Oil
Instructions
- For the sauce:
- Sauté shallot and garlic in 2 TBS. olive oil until just transparent – do NOT allow to brown! Remove and reserve, leaving a thin film of oil in the pot.
- Add the last TBS. oil and brown sausage and ground meats until no pink remains.
- Add back the shallots and garlic, and add in everything else except the oregano, Tabasco and Worcestershire.
- Over medium heat, bring to a low bubble, then turn down to medium low. Let simmer between 60-90 minutes, until thick.
- About 40 minutes before you think it’s ready, add in Tabasco and Worcestershite. Add oregano 20-30 minutes before finish.
- ***
- For the lasagna:
- Combine the egg yolks, Ricotta, Parsley, Basil, Oregano and cottage cheese throughly. Then stir in 1 cup grated parmesan.
- Boil lasagna noodles for about 5 minutes or until done, with a bit of kosher salt and 2 TBS olive oil to keep the noodles from sticking together. Empty into 1-2 large colanders and run ice-cold water over them to stop the cooking.
- Coat a 9 x 13″ (approximate) lasagna pan with the remaining 1 TBS. oil. You want just a very light coating to prevent sticking.
- Cover the pan with a thin layer of meat sauce.
- Place the first layer of noodles (yellow, if using multi-colored) down, cover with a layer of meat sauce, then dust evenly with grated parmesan.
- Next layer – green (if using) and cover with the ricotta mixture.
- Next layer – yellow, shredded mozarella
- Next layer – green, meat sauce, parmesan
- Next layer – yellow, ricotta mixture
- One last green layer, then cover this with a thin layer of meat sauce and the slices of buffalo mozzarella.
- Put into a preheated 375 degree oven for 45 minutes. Remove and let stand one hour before serving.
- Prep Time: 0 hours
- Cook Time: 0 hours
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