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The Hirshon Lasagna Supreme

  • Total Time: 0 hours


Units Scale
  • 1 batch Hirshon Lasagna Sauce:
  • ***
  • 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
  • ***
  • For the lasagna:
  • ***
  • 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


  1. For the sauce:
  2. 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.
  3. Add the last TBS. oil and brown sausage and ground meats until no pink remains.
  4. Add back the shallots and garlic, and add in everything else except the oregano, Tabasco and Worcestershire.
  5. Over medium heat, bring to a low bubble, then turn down to medium low. Let simmer between 60-90 minutes, until thick.
  6. About 40 minutes before you think it’s ready, add in Tabasco and Worcestershite. Add oregano 20-30 minutes before finish.
  7. ***
  8. For the lasagna:
  9. Combine the egg yolks, Ricotta, Parsley, Basil, Oregano and cottage cheese throughly. Then stir in 1 cup grated parmesan.
  10. 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.
  11. Coat a 9 x 13″ (approximate) lasagna pan with the remaining 1 TBS. oil. You want just a very light coating to prevent sticking.
  12. Cover the pan with a thin layer of meat sauce.
  13. 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.
  14. Next layer – green (if using) and cover with the ricotta mixture.
  15. Next layer – yellow, shredded mozarella
  16. Next layer – green, meat sauce, parmesan
  17. Next layer – yellow, ricotta mixture
  18. One last green layer, then cover this with a thin layer of meat sauce and the slices of buffalo mozzarella.
  19. 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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