Crazy Lasagne: Lasagne

Name: Crazy Lasagne: Lasagne
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 4 servings Freshly ground black pepper; 2 kilograms peeled whole tomatoes, crushed by hand; 4 servings Cacciacavallo cheese, to taste; 0 fennel fronds; 2 Tbsps fennel seeds; 6 cloves garlic, thinly sliced; 340 grams ground beef; 454 grams dried lasagne noodles; 59 milliliters extra-virgin olive oil, plus 1/2 cup; 2 mediums onions, chopped in large dice; 2 Tbsps chopped parsley leaves; 4 servings Grated Pecorino cheese, to taste; 1 pinch Pinch peperoncino; 237 milliliters red wine; 118 milliliters ricotta cheese; 4 servings Salt; 227 grams sausage, out of casing; 1 Tbsp tomato paste

Crazy Lasagne: Lasagne might be a good recipe to expand your main course recipe box. This recipe serves 4. One portion of this dish contains roughly 56g of protein, 60g of fat, and a total of 1264 calories. This recipe covers 48% of your daily requirements of vitamins and minerals. A mixture of fennel fronds, olive oil, pecorino cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 2 hours.

Instructions

In a 3-quart saucepan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and cook until soft and light golden brown, about 7 to 8 minutes.

Ingredients you will need

Onion

Add the garlic, fennel seeds and peperoncino and stir to combine.

Ingredients you will need

Fennel Seeds

Peperoncini

Garlic

Add the sausage, beef, tomato paste, canned tomatoes, and red wine. Bring the sauce to boil. Lower the heat and let the sauce simmer for about 30 minutes before removing the pan from the heat. Salt, to taste.

Ingredients you will need

Canned Tomatoes

Tomato Paste

Red Wine

Sausage

Sauce

Beef

Salt

Equipment you will use

Frying Pan

In a bowl, combine the ricotta with 1/2 cup extra-virgin olive oil, chopped parsley and black pepper. Set aside.

Ingredients you will need

Extra Virgin Olive Oil

Black Pepper

Parsley

Ricotta Cheese

Equipment you will use

Bowl

Bring 6 quarts of water to a boil. Season with 2 tablespoons salt. Cook the lasagne noodles according to the directions on the package, boiling them until they are tender but still al dente.

Ingredients you will need

Lasagne Noodles

Water

Salt

Drain. Toss the cooked noodles in the meat ragu with the cacciacavallo cheese, ricotta mixture, and fennel fronds.

Ingredients you will need

Cooked Pasta

Ricotta Cheese

Cheese

Fennel

Meat

Garnish with Pecorino.

Ingredients you will need

Pecorino

Equipment

Sauce Pan

Frying Pan

Bowl

Ingredients

Servings:

4servings

Freshly ground black pepper 2kilograms

peeled whole tomatoes, crushed by hand 4servings

Cacciacavallo cheese, to taste 0

fennel fronds 2Tbsps

fennel seeds 6cloves

garlic, thinly sliced 340grams

ground beef 454grams

dried lasagne noodles 59milliliters

extra-virgin olive oil, plus 1/2 cup 2mediums

onions, chopped in large dice 2Tbsps

chopped parsley leaves 4servings

Grated Pecorino cheese, to taste 1pinch

Pinch peperoncino 237milliliters

red wine 118milliliters

ricotta cheese 4servings

Salt 227grams

sausage, out of casing 1Tbsp

tomato paste

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Monsanto Il Poggio Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.

Castello di Monsanto Il Poggio Chianti Classico Riserva

Born in the vineyard “Il Poggio” (5.5 Ha, 310 metres a.s.l.) from which in 1962, it took its name: it is the first Chianti Classico Cru. Made of 90% Sangiovese and from 7% Canaiolo and 3% Colorino, it ages for 20 months in French oak barrels. Today it represents the most prestigious product of the company, appreciated all over the world. It is produced only in the best vintages. The company has chosen to keep a considerable quantity of bottles of this wine in the cellar being the permanent archives, able to tell the history of Castello di Monsanto