Grandma's Lasagna
The recipe Grandma's Lasagna could satisfy your Mediterranean craving in about 2 hours. This recipe covers 45% of your daily requirements of vitamins and minerals. This recipe serves 10. This main course has 852 calories, 51g of protein, and 50g of fat per serving. 1 person found this recipe to be flavorful and satisfying. A mixture of tomato puree, sausage, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
Instructions
In a large enameled cast-iron casserole, heat the olive oil until shimmering.
Add the chuck and sirloin and cook over moderately high heat, breaking up the meat into large chunks, until no pink remains.
Add the garlic, oregano and crushed red pepper and cook until fragrant. Stir in the tomato paste and cook until the meat is coated.
Add the tomatoes and their juices and the tomato puree along with the chicken stock, bay leaves, thyme and sugar. Season with salt and pepper and bring to a boil. Simmer over moderate heat, stirring occasionally, until thickened and reduced to 8 cups, about 1 1/2 hours.
Remove the bay leaves and thyme sprigs.
Meanwhile, heat a large skillet.
Add the sausage meat in large pieces and cook over moderately high heat until browned and just cooked through, about 10 minutes.
Drain the sausage and break it into 1/2-inch pieces.
In a large bowl, combine the ricotta with the parsley, basil and 1/4 cup of the Parmesan.
Add two-thirds of the shredded mozzarella and season with salt and pepper. Beat in the egg.
Cook the lasagna noodles in a large pot of boiling salted water, stirring occasionally, until al dente.
Drain the noodles and rinse under cold water. Dry the noodles between layers of paper towels.
Spread 1 cup of the sauce in the bottom of a 9-by-13-inch glass baking dish. Line the dish with 4 overlapping noodles.
Spread one-half of the ricotta mixture over the noodles, then top with one-half of the sausage, 1 1/2 cups of the sauce and another 4 noodles. Repeat the layering with the remaining ricotta, sausage and another 1 1/2 cups of sauce. Top with 4 noodles and cover with 1 1/2 cups of sauce. Toss the remaining 1 cup of mozzarella with the remaining 1/4 cup of Parmesan and sprinkle over the lasagna.
Bake the lasagna for about 45 minutes, or until the top is golden and crisp around the edges and the filling is bubbling.
Let the lasagna rest for 20 minutes before serving.
Recommended wine: Chianti, Trebbiano, Verdicchio
Italian works really well with Chianti, Trebbiano, and Verdicchio. 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. One wine you could try is Castello di Ama Chianti Classico San Lorenzo Gran Selezione. It has 4.5 out of 5 stars and a bottle costs about 48 dollars.
Castello di Ama Chianti Classico San Lorenzo Gran Selezione
#31 Wine Enthusiast Top 100 of 2018 Pure ruby-red. Fruity nose with cherry and strawberry notes. Some tertiary hints remind leather. Flavors of ripe red fruits, succulent, intriguing and long-lasting. Tannins are ripened and delicate. The aftertaste expresses a lively freshness with notes of dark red fruits, wet ground, and wood.