Lasagna Image Used Under Creative Commons License From newlywedchefs.com
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!
Finely minced Italian parsley, fresh basil and fresh oregano to taste
½ pound fresh Water Buffalo Mozzarella, sliced
½ 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.
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