Sloppy Lasagna

Name: Sloppy Lasagna
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 1 handful A basil leaves, torn; 10 servings Freshly ground black pepper; 4 Tbsps butter; 794 grams San Marzano tomatoes; 1 small carrot, grated or finely chopped; 4 Tbsps all-purpose flour; 2 fresh bay leaves; 473 milliliters fresh ricotta cheese; 3 cloves garlic, finely chopped or grated; 907 grams ground beef, pork and veal mix; 2 pinches ground cinnamon; 907 grams curly edge lasagna noodles; 473 milliliters milk, eyeball the amount; 10 servings Freshly grated nutmeg, to taste; 2 Tbsps extra-virgin olive oil; 1 medium onion, finely chopped; 355 milliliters grated Parmigiano-Reggiano; 10 servings Salt; 3 Tbsps tomato paste; 237 milliliters white wine

Sloppy Lasagna requires roughly 35 minutes from start to finish. This recipe serves 10. One serving contains 886 calories, 42g of protein, and 40g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. If you have canned tomatoes, parmigiano-reggiano, garlic, and a few other ingredients on hand, you can make it. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Watch how to make this recipe.

Bring a large pot of water to a boil over medium heat. Break all of the pasta sheets into irregular, larger than single bite-sized pieces. Salt the water, then add the pasta and cook to a little shy of al dente.

Ingredients you will need

Lasagne Noodles

Pasta

Water

Salt

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Pot

Drain and set aside in a large bowl.

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Bowl

Heat the extra-virgin olive oil in a heavy bottomed pot or large skillet over medium heat.

Ingredients you will need

Extra Virgin Olive Oil

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Frying Pan

Pot

Add the meat, press it into an even layer and brown it for 3 to 4 minutes before moving. Turn the meat and add the onions and grated carrot. Stir and cook a few minutes to soften, then add the garlic, bay leaves, salt and pepper, to taste, and the cinnamon. Cook for a couple of minutes, then stir in the tomato paste, wait for 1 minute then add the wine. Reduce for a minute more, then add the tomatoes, breaking them up as you stir. Reduce the heat to a simmer and add the basil.

Ingredients you will need

Salt And Pepper

Tomato Paste

Bay Leaves

Cinnamon

Tomato

Carrot

Garlic

Onion

Basil

Meat

Wine

While the sauce simmers, in a medium sauce pot, melt the butter over medium heat and whisk in the flour. Cook for 1 minute, then whisk in the milk and nutmeg, and season with salt, pepper, to taste.

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Butter

Nutmeg

Pepper

All Purpose Flour

Sauce

Milk

Salt

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Pot

Whisk

Let cook for a couple of minutes to thicken, then stir in 1/2 cup of the grated cheese and turn off the heat.

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Cheese

Heat a broiler.

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Broiler

Add the meat sauce to the bowl with the pasta and toss.

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Pasta

Sauce

Meat

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Bowl

Layer half of the pasta into a lasagna pan and scatter with dollops of fresh ricotta cheese. Top with remaining pasta.

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Ricotta Cheese

Pasta

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Frying Pan

Pour the white sauce over the pasta and scatter the remaining 1 cup of the grated cheese over the top. Put under the broiler to brown and bubble.

Ingredients you will need

Cheese

Pasta

Sauce

Equipment you will use

Broiler

Remove from the broiler and serve.

Equipment you will use

Broiler

Equipment

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. The Castellani Chianti Annata with a 4.6 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.