Wednesday, December 28, 2011

Company Lasagna - Better than Restaurant!


No "Top Five" project o f mine would be complete without a top five Italian Cuisine category.  And this lasagna would be in anyone's.

Rich thick tomato sauce
3 types of meat
3 kinds of cheese
Lots of herbs and packed with little extras that make this simply the best!

And it puffs up as you cook it!


Originally inspired by a Michael Symon recipe, here's my Company Lasagna...

3 TBS Olive Oil
1 small onion, diced
4 cloves garlic, minced
a pinch kosher salt and freshly ground black pepper
1 pound ground veal
1 pound ground Pork
1 pound spicy sausage
4 cups Marinara Sauce
1 lb no-boil lasagna noodles (I'm pretty sure I actually used less than half a pound...I used 5 sheets because that's what fit in my pan, but it's best to have a whole box on hand just in case).
1 lb fresh local ricotta cheese
1/2 cup "Not Your Grandmother's Herbes de Provence"
1 large egg
1/2 cup grated parmesan cheese
1/2 pound grated mozzarella cheese 



  • In a cast iron skillet, heat olive oil, add the diced onion and simmer until onion is translucent.  Add the garlic and sautee for a couple of minutes.


  • Add the 3 kinds of meat and saute until just browned.  Season with Salt and Pepper


  • Add the  Marinara Sauce  (Follow the link for the easy recipe to make your own, or use a prepackaged jar if you wish) and allow to simmer.


  • Prepare the noodles according to package directions.  I actually boil them for 1 minute less than the package directs.


  • Mix together the Parmesan, Ricotta and 1/2 the mozzarella.  Add the herbs and an egg and mix well.cheese mixture.  I make 4 layers, so use 1/4 of each


  • Start layering in a large baking dish, a dip of sauce, noodles and the cheese.   I make 4 layers, so use 1/4 of each.


  • Bake in a pre-heated 400 degree oven for 30 minutes, covered with aluminum foil.


  • Add the remaining 1/4 cup grated mozzarella and bake uncovered for another 30 minutes.  Sprinkle another tsp of  "Not Your Grandmother's Herbes de Provence"


  • Allow to rest for 30 minutes before you serve!







  • 4 comments:

    1. This lasagna makes me want lasagna, despite the fact we just had it last week.

      ReplyDelete
    2. I do love a thick, delicious slice of lasagna. Yours, with the three kinds of meats and other goodies, sounds wonderful.

      ReplyDelete
    3. Dang I missed dinner! Mmmmmmm That looks so good!

      ReplyDelete
    4. Looks perfect Dave, great ingredients and no bleed out when cut.

      ReplyDelete

    FMP