NEAPOLITAN LASAGNA WITH FRESH MOZZARELLA.
Lasagna with fresh mozzarella is a great alternative to your regular lasagna. Look for fresh mozzarella or fior di latte at your local Italian delicatessen.
Provided by romain
Categories Main
Time 1h10m
Number Of Ingredients 4
Steps:
- Preheat your oven to 350F. Do this before you start assembling the lasagna.
Nutrition Facts : ServingSize 8 servings, Calories 895 kcal, Carbohydrate 53 g, Protein 53 g, Fat 49 g, SaturatedFat 21 g, Cholesterol 151 mg, Sodium 1699 mg, Fiber 3 g, Sugar 7 g
BAKED NEAPOLITAN LASAGNA
Creamy, cheesy, meaty, and a savory sauce between layers of fresh cooked pasta. I found this recipe in a cookbook several years ago. This was the first Lasagna I ever made. My future hubby and I loved it and thought it tasted so very good. I felt it was so easy and simple to make.
Provided by internetnut
Categories Low Protein
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Prepare sauce by browning in saucepan onion, garlic and olive oil.
- Add tomatoes, parsley, basil leaves, salt and pepper to taste, and tomato paste.
- Simmer 15 minutes.
- Prepare meatballs by mixing thoroughly ground beef, bread crumbs, milk, beaten egg, grated parmesan cheese, chopped parsley, salt and pepper to taste.
- Shape meatballs and brown in olive oil then add meatballs to sauce.
- Simmer 30 minutes.
- While sauce is simmering, boil 6 quarts of water.
- Add 2 tablespoons of salt.
- When boiling rapidly, slowly add lasagna and cook as directed.
- Drain well.
- Before arranging casserole, separate meatballs from sauce.
- Crush meatballs to allow for proper spreading between layers.
- Arrange casserole with several tablespoons of sauce on bottom, then a layer of lasagna and several slices of mozzerella cheese.
- Next add 4 to 5 tablespoons ricotta and sprinkle with grated cheese.
- Finally, spread 1/4 of the sauce and 1/4 of the crushed meatballs.
- Repeat, ending with a layer of lasagna, sauce and top with grated cheese.
- Bake 20 minutes in moderate oven at 350.
Nutrition Facts : Calories 500.9, Fat 19.6, SaturatedFat 5.6, Cholesterol 70.2, Sodium 3146.7, Carbohydrate 60.6, Fiber 5.8, Sugar 10.1, Protein 21.7
MARIO BATALI'S NEAPOLITAN LASAGNA
Like most lasagna dishes, this one can be a bit tricky, especially if you've never made one before. But if you follow the recipe step by step you should be able to come out with one of the best lasagnas you've ever tasted.
Provided by nktx54
Categories European
Time 5h15m
Yield 1 casserole, 10 serving(s)
Number Of Ingredients 24
Steps:
- To assemble the lasagna:.
- Divide the pasta dough into 3 portions. Roll each one out through the thinnest setting on a pasta machine and lay the sheets on a lightly floured work surface to dry for 10 minutes. cut the pasta into 10" x 5" strips and cover with a damp kitchen towel.
- Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Set up an ice bath next to the stovetop, and add the oil. Cook the noodles, 6 to 7 at a time, in the boiling water until tender, about 1 minute. Transfer to the ice bath to cool, then lay out on clean kitchen towels to drain.
- Preheat the oven to 350°F.
- Assemble the lasagna in a 10" x 20" lasagna pan (or use two 9" x 12" pans): spread 1/2 cup ragu over the bottom of the dish, then top with a layer of pasta, a layer of ricotta, a layer of polpette and sausage, and a layer of Parmigiano and mozzarella.
- Continue until you have at least 3 layers, finishing with cheese.
- Bake for 1 hour and 15 minutes, or until the edges are bubbling. Let rest for 15 minutes before serving.
- To make the pasta:.
- Mound the flour in the center of a large wooden board. Make a well in the center of the flour and add the eggs. Using a fork, beat the eggs together and then begin to incorporate the flour, starting with the inner rim of the well.
- As you expand the well, keep pushing the flour up to retain the well shape (don't worry if it looks messy). When half of the flour is incorporated, the dough will begin to come together. Start kneading the dough, using primarily the palms of your hands.
- Once the dough is a cohesive mass, set the dough aside and scrape up and discard any dried bits of dough.
- Lightly flour the board and continue kneading for 10 minutes, dusting the board with additional flour as necessary. The dough should be elastic and a little sticky. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.
- To make the ragu:.
- In a large Dutch oven, heat the olive oil over medium heat until smoking. Season the veal and beef with salt and pepper to taste, and sear, in batches to avoid overcrowding the pot, until dark golden brown. Transfer to a plate.
- Add the onion to the pot and sauté, scraping the bottom of the pot with a wooden spoon to loosen any brown bits, until golden brown and very soft, about 10 minutes. add the wine, browned meat chunks, tomatoes, sausages and red pepper flakes and bring just to a boil. Reduce the heat to a simmer and cook, stirring occasionally and skimming off the fat as necessary, for 2 1/2 to 3 hours.
- Remove from the heat, remove the meat and sausages, and set aside. Adjust the seasoning with salt and pepper.
- To make the polpette (meatballs):.
- In a shallow bowl, soak the bread cubes in water to cover for 20 minutes. drain the bread cubes and squeeze out the excess moisture.
- In a large bowl, combine the bread, beef, eggs, garlic, pecorino, parsley, pine nuts, salt and pepper and mix with your hands just until blended. With wet hands, form the mixture into 12 to 15 large meatballs.
- In a heavy-bottomed skillet, heat the olive oil over high heat until almost smoking. Add the meatballs, working in batches if necessary to avoid overcrowding the pan, and cook, turning occasionally, until deep golden brown on all sides, about 10 minutes per batch. Remove from the heat.
- .
Nutrition Facts : Calories 1134.1, Fat 59.3, SaturatedFat 23.2, Cholesterol 294.6, Sodium 1068.5, Carbohydrate 87, Fiber 5, Sugar 6.8, Protein 58.3
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