Silky Lasagna

Have you ever heard of it described this way?

No?

Ah.  Well then, you will need to experience its silkiness firsthand.

IMG_8632

Let the savory adventure begin!

 

****Preheat the oven to 350 degrees****

THE MEAT SAUCE:

IMG_8605

Add 2 tablespoons olive oil in a 2-quart saucepan over medium heat.

IMG_8606

Once the oil is hot, add in 1 small yellow onion, diced,

IMG_8607

and 2 garlic cloves, minced.  Stir and cook until onion begins to become translucent and your house smells like Italy, about 5 minutes.IMG_8608

Stir in two 16-ounce cans (or 1 28 oz can is fine) of whole, peeled tomatoes,

IMG_8609

a 6-ounce can of tomato paste,

IMG_8611

1 tablespoon sugar,

IMG_8610

and 1 1/4 teaspoons salt.  Stir together.

IMG_8616

Reduce heat to low, cover and cook for 20 minutes, till sauce is thickened, stirring occasionally.

IMG_8617

While your pasta sauce is resting, pot on a large pot of very salted (as in as salty as the sea) water to boil for the lasagna noodles.

IMG_8621

Cook until barely al dente, as they will keep cooking when in the oven!  Drain.

 

IMG_8612

In the meantime, you will need to chiffonade 2 tablespoons of a basil, (which basically means slicing basil into ribbons…super-easy…let me show you how it’s done!)

Take a bunch of basil leaves,

IMG_8613

roll them up tightly into a little log,

IMG_8614

and slice into thin ribbons…that’s it!

IMG_8618

After the 20 minutes is up, puree the sauce in a food processor.  Return to saucepan.

IMG_8615

Add ribbons of basil to your tomato sauce in the saucepan, stir and set aside.  It’ll be introduced to the meat momentarily, and ohhhhhh, will they ever get along well!

 

IMG_8598

Brown meat in a large skillet, over medium heat.  Drain excess fat.

IMG_8601

Add 1 clove minced garlic and 1 tablespoon dried oregano, crumbled in your hand to release the flavor, to the meat.

IMG_8602

Add 1/2 teaspoon salt and

IMG_8604

1/2 cup dry red wine (Please, please use a wine that you would drink yourself, not a “cooking wine”.  It’ll make all the difference and you can do like Julia Child and have a little glass as you cook!) and cook and stir for about 5 minutes, until all of the alcohol has been cooked off.

IMG_8620

Stir in the reserved pasta sauce and simmer for 15 minutes, stirring occasionally.

 

THE CHEESY FILLING:

IMG_8622

In a medium bowl combine 1 cup shredded Parmesan cheese, with 2 eggs,

IMG_8623

a 15-16 ounce container of Ricotta cheese,

 

IMG_8624

a heaping 1/4 teaspoon freshly ground black pepper,

IMG_8625

and 2 tablespoons chopped fresh parsley.

IMG_8626

Mix together thoroughly.

 

THE ASSEMBLY:

IMG_8627

On the bottom of a greased 9 x 13 inch pan, spread 1/2 of the meat mixture.

IMG_8628

Top with half of the lasagna noodles.

IMG_8629

Spread 1/2 of cheesy mixture on top of the noodles and

IMG_8592-001

sprinkle with half of the 4 cups (1 pound) of mozzarella which you’ve shredded.

IMG_8630

Repeat the layers, starting again with the meat sauce,

IMG_8631

and ending with the remainder of the beautifully shredded mozzarella.

Bake, uncovered for 30 minutes, till bubbly.  Let stand for 10 minutes before serving.

Just so you know, as mind-blowing as this will be the first night that you serve it, it will only get more delicious with each passing day!

Bon Appétit, Ma Chérie!

 

2 thoughts on “Silky Lasagna

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s