Lasagna, the CK way
Paying homage to the grandma’s:
I’m not Italian but we love Italian food. I think the heart and soul behind different ethnicity and their food always reverts back to the Grandma’s, Nana’s and Nona’s of the kitchen. Hard working women who worked all day and still managed to put a spread on the dining room table to feed the masses. I mean, back in the day, you didn’t grow up in a small 3-4 person home, it was damn near the whole family under one roof. Uncles living in the basement, grandparents on the first floor, aunties, uncles, cousins living on the second and the rest upstairs while the black sheep of the family camped out in the attic.
Needless to say, this meal is a favorite in our home, feeding 3 boys can be overwhelming and this lasagna always wins the kids vote. The ingredients are easy to find and you can make it your own.
Here’s how we make ours:
Please note, this will make about 2 (13.25x6.25x20.75) pans of lasagna. I’m feeding a football team so I freeze leftovers and reheat for later times. Feel free to cut the recipe in half for yourself.
Feel free to leave any comments below or questions. As always, happy eats!!
32 oz whole milk ricotta
1 box of lasagna sheet (pasta)
2 pounds of ground beef, (we use 80/20)
16 oz grated Parmesan cheese
10 oz shredded mozzarella cheese
16 oz fresh whole milk mozzarella, sliced thinly , at least 24 slices
12 fresh basil leaves, chiffonade (sliced thinly)
4 cloves of fresh garlic, chopped
1 medium yellow onion, small dice
2 large eggs
1/2 bunch of fresh Italian parsley, washed, chopped
32 oz marinara
5 oz tomato paste
4 oz Cabernet Sauvignon (used something good)
1 1/2 tbsp extra virgin olive oil
Salt & Pepper to taste
Boil water in a 5 qt. pot and add 1 tablespoon of kosher salt and extra virgin olive oil. Add lasagna sheets and boil for recommended time according to the packing.
You’re looking for an al dente’ texture, usually 8-9 minutes.
Pour off water and rinse under cold water to stop the pasta from over cooking. Set aside.On medium high heat, brown ground beef in a large skillet for about 6-8 minutes until no pink is left. Drain the meat and return back to the skillet.
Reduce the heat to low-medium and add chopped onion and garlic and sauté until the onions and garlic are translucent for about 4-5 minutes.
Preheat your oven to 325 F. Lightly oil lasagna pan with remaining extra virgin olive oil and set aside.
Turn the skillet on low heat and add marinara, 2 tbsp of chopped parsley, basil and 3 ounces of red wine.
( The other one ounce is for you, drink up, for every true chef tastes their ingredients)
Simmer for about 6 minutes to allow all the flavors to merry.Place ricotta, the remaining chopped parsley and basil, grated Parmesan, shredded mozzarella, eggs, salt and pepper in a mixing bowl and blend together. Now it’s time to build your lasagna.
Grab a ladle and evenly coat the bottom of the baking dish and layer 3 sheets of pasta on the bottom. Pour an even amount of meat sauce on the pasta sheets. Followed by 9 dollops of the ricotta cheese mixture. Using the back of a spoon, smooth the ricotta mixture out just a bit to spread it evenly on top of the meat sauce.
I try to add at least 3 dollops per pasta sheet. Just think of dollops of sour cream on your taco, with a flick of the wrist.Layer the fresh sliced mozzarella on top of the ricotta mixture and add a dollop of meat sauce on top of the sliced mozzarella. Then deal with a layer of pasta and continue until the reach the rim of the baking pan.
Let me make it a bit simpler, start with the meat sauce, then the pasta, meat sauce, ricotta, meat sauce, sliced mozzarella, meat sauce, pasta sheet.
Top with a dollop of ricotta, meat sauce and sliced mozzarella and bake for about 25-30 minutes in the center of the oven, uncovered on a baking sheet.
Remove from oven and allow to cool for about 10-15 minutes before cutting into the lasagna. Allowing the cheese to set a bit and cool down.
ENJOY!!!
This ain’t ya mama’s lasagna….