Serves10
- Active time:45 min
- Start to finish:2 hr
FROM THE GOURMET COOKBOOK
January 2009
The flavor of beef, the binding qualities of veal, and the succulence of pork sausage combine to make this meat lasagne wonderfully light and juicy.
Watch food editor Gina Marie Miraglia Eriquez demonstrate how to make your own fresh ricotta.
For sauce
-
2
tablespoons
olive oil
-
1
medium onion, finely chopped
-
2
garlic cloves, minced
-
1/2 pound
sweet Italian sausage, casings removed
-
1/2 pound
ground beef chuck
-
1/2 pound
ground veal
-
2
(28-ounce) cans whole tomatoes in juice, chopped and juice reserved
-
1
teaspoon
salt
-
1/4
teaspoon
black pepper
For filling
-
1 pound
fresh ricotta
-
1
large egg, lightly beaten
-
1/2
cup
finely grated Parmigiano-Reggiano (1 1/2 ounces)
-
1/4
cup
finely chopped fresh flat-leaf parsley
-
1/4
teaspoon
salt
-
1/4
teaspoon
black pepper
-
Pinch of freshly grated nutmeg
For assembling
-
16
oven-ready (“no-boil”) lasagna noodles (two 9-ounce packages)
-
1/4
cup
finely grated Parmigiano-Reggiano (3/4 ounce)
-
1/2 pound
fresh mozzarella, coarsely grated
Make sauce:
-
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 6 minutes. Add garlic and sauté, stirring, 1 minute. Stir in sausage, beef, and veal and cook, stirring and breaking up larger pieces, until no longer pink, about 5 minutes. Add tomatoes with juice, salt, and pepper and simmer, stirring occasionally, until thickened, about 30 minutes.
Make filling:
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Stir together ricotta, egg, Parmigiano-Reggiano, parsley, salt, pepper, and nutmeg in a bowl until combined.
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Put oven rack in middle position and preheat oven to 375°F. Oil a 13- by 9-inch glass or ceramic baking dish.
Assemble lasagna:
-
Spread 1 1/4 cups sauce in baking dish. Arrange 4 uncooked lasagna noodles, slightly overlapping, over sauce, then spread one third of ricotta mixture, 2 tablespoons Parmigiano-Reggiano, and 1 1/4 cups sauce over noodles. Top with 4 more noodles and spread with one third of ricotta mixture and 2 tablespoons Parmigiano-Reggiano. Top with 4 more noodles and remaining ricotta mixture, and 1 1/4 cups sauce. Top with remaining 4 noodles, then spread with remaining sauce and sprinkle with mozzarella.
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Cover lasagna with foil and bake 40 minutes. Remove foil and bake until top is bubbling and lightly browned, 10 to 15 minutes more. Let stand 15 minutes before serving.
