Mardi Gras Lasagne: Lasagne di Carnevale

Name: Mardi Gras Lasagne: Lasagne di Carnevale
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams beef brisket, ground; 240 milliliters beef stock; 54 milliliters bread crumbs; 2 kgs peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely grated; 1 large egg; 1 sheet recipe egg pasta, rolled out to 1 sheet (see attached); 15 grams finely chopped flat-leaf parsley; 113 grams fresh mozzarella, cut into 1/4-inch dice; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 4 garlic cloves, peeled and thinly sliced; 54 milliliters extra-virgin olive oil; 4 Tbsps extra-virgin olive oil, plus 1 teaspoon; 1 Spanish onion, 1/4-inch dice; 50 grams freshly grated Parmigiano-Reggiano, plus more to taste; 113 grams prosciutto cotto, cut into 1/4-inch dice; 6 servings Salt; 6 servings Salt and freshly ground black pepper

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

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

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

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

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

Bring 6 quarts water to a rolling boil and add 2 tablespoons salt.

Ingredients you will need

Water

Salt

Roll the pasta out to the thinnest setting.

Ingredients you will need

Pasta

Roll

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

Drain and lay gently aside.

Remove the saucepan or Dutch oven from the heat.

Equipment you will use

Dutch Oven

Sauce Pan

Remove the cooked meat and set aside until cool enough to handle.

Ingredients you will need

Meat

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

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

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

Add more if desired.

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

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 garlic and cook until soft and light golden brown, about 8 to 10 minutes.

Ingredients you will need

Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

Ingredients you will need

Carrot

Thyme

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.

Ingredients you will need

Sauce

Tomato

Juice