Mardi Gras Lasagne: Lasagne di Carnevale might be a good recipe to expand your main course recipe box. One serving contains 539 calories, 24g of protein, and 37g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Foodnetwork requires beef brisket, flat-leaf parsley, mozzarella, and prosciutto cotto. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 1 hour and 40 minutes.
Instructions
1
In a 10 to 12-inch braising pan, or a Dutch oven, heat 4 tablespoons olive oil over a high flame until hot but not smoking. In a large mixing bowl, combine the ground meat, egg, parsley, bread crumbs, salt and pepper, to taste, and 2 tablespoons of grated Parmigian-Reggiano. Using a wooden spoon, mix until well combined. Using your hands, mould the meat mixture into small meatballs, each a bit larger than a golf ball. Continue making meatballs until the mixture has all been used.
Ingredients you will need
Salt And Pepper
Breadcrumbs
Ground Beef
Meatballs
Olive Oil
Parsley
Meat
Egg
Equipment you will use
Wooden Spoon
Mixing Bowl
Dutch Oven
Frying Pan
2
Add the meatballs to the pan and cook until the meatballs are browned on all sides, about 7 minutes.
Ingredients you will need
Meatballs
Equipment you will use
Frying Pan
3
Add the tomatoes sauce and season, to taste, with salt and pepper. Bring the mixture to a boil then reduce to a low simmer. Cover and let simmer until the meat is tender, about 45 minutes. During this time, the pan will begin to dry out.
Ingredients you will need
Salt And Pepper
Tomato
Sauce
Meat
Equipment you will use
Frying Pan
4
Add the beef stock bit by bit when necessary to keep the pan moist.
Ingredients you will need
Beef Stock
Equipment you will use
Frying Pan
5
Bring 6 quarts water to a rolling boil and add 2 tablespoons salt.
Ingredients you will need
Water
Salt
6
Roll the pasta out to the thinnest setting.
Ingredients you will need
Pasta
Roll
7
Cut the resulting sheet into 4 equally-sized squares, each about 4-inches square. Carefully drop the squares into the boiling water, and cook until tender but al dente, about 5 minutes.
Ingredients you will need
Water
8
Drain and lay gently aside.
9
Remove the saucepan or Dutch oven from the heat.
Equipment you will use
Dutch Oven
Sauce Pan
10
Remove the cooked meat and set aside until cool enough to handle.
Ingredients you will need
Meat
11
Preheat the oven to 350 degrees F.
Equipment you will use
Oven
12
Using the remaining teaspoon of olive oil, lightly grease an 8-inch lasagne pan. Cover the bottom of the pan with 2 sheets of cooked lasagne noodles. Cover with half of the chopped mozzarella, then half the prosciutto, then half the meatballs with some sauce.
Ingredients you will need
Cooked Lasagne Noodles
Mozzarella
Prosciutto
Meatballs
Olive Oil
Sauce
Equipment you will use
Frying Pan
13
Sprinkle with half the remaining Parmigiano. Repeat this layering process using the remaining ingredients. You will end up with Parmigiano on to.
Ingredients you will need
Parmigiano Reggiano
14
Add more if desired.
15
Place in the oven and cook until the lasagne is heated through and the Parmigiano is brown and bubbly, about 15 minutes.
Ingredients you will need
Parmigiano Reggiano
Equipment you will use
Oven
16
In a 3-quart saucepan, heat the olive oil over medium heat.
Ingredients you will need
Olive Oil
Equipment you will use
Sauce Pan
17
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
Ingredients you will need
Garlic
Onion
18
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
Ingredients you will need
Carrot
Thyme
19
Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.