Mardi Gras Lasagne: Lasagne di Carnevale

Mardi Gras Lasagne: Lasagne di Carnevale
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.
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Salt And PepperSalt And Pepper
BreadcrumbsBreadcrumbs
Ground BeefGround Beef
MeatballsMeatballs
Olive OilOlive Oil
ParsleyParsley
MeatMeat
EggEgg
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Wooden SpoonWooden Spoon
Mixing BowlMixing Bowl
Dutch OvenDutch Oven
Frying PanFrying Pan
2
Add the meatballs to the pan and cook until the meatballs are browned on all sides, about 7 minutes.
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MeatballsMeatballs
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Frying PanFrying 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.
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Salt And PepperSalt And Pepper
TomatoTomato
SauceSauce
MeatMeat
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Frying PanFrying Pan
4
Add the beef stock bit by bit when necessary to keep the pan moist.
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Beef StockBeef Stock
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Frying PanFrying Pan
5
Bring 6 quarts water to a rolling boil and add 2 tablespoons salt.
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WaterWater
SaltSalt
6
Roll the pasta out to the thinnest setting.
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PastaPasta
RollRoll
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.
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WaterWater
8
Drain and lay gently aside.
9
Remove the saucepan or Dutch oven from the heat.
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Dutch OvenDutch Oven
Sauce PanSauce Pan
10
Remove the cooked meat and set aside until cool enough to handle.
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MeatMeat
11
Preheat the oven to 350 degrees F.
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OvenOven
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.
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Cooked Lasagne NoodlesCooked Lasagne Noodles
MozzarellaMozzarella
ProsciuttoProsciutto
MeatballsMeatballs
Olive OilOlive Oil
SauceSauce
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Frying PanFrying Pan
13
Sprinkle with half the remaining Parmigiano. Repeat this layering process using the remaining ingredients. You will end up with Parmigiano on to.
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Parmigiano ReggianoParmigiano 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.
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Parmigiano ReggianoParmigiano Reggiano
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OvenOven
16
In a 3-quart saucepan, heat the olive oil over medium heat.
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Olive OilOlive Oil
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Sauce PanSauce Pan
17
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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GarlicGarlic
OnionOnion
18
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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CarrotCarrot
ThymeThyme
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.
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SauceSauce
TomatoTomato
JuiceJuice
SaltSalt
DifficultyExpert
Ready In1 h, 40 m.
Servings6
Health Score20
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