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Italian: Mamma Mia Lasagne

Source of Recipe

Chef Ryan Synder


List of Ingredients

1 pkg. lasagne
1/2 lb. pancetta
1 onion, chopped
1 lb. hot Italian sausage
2 cans (35-1/4 oz. each) whole peeled Roma tomatoes with basil, chopped
1 can (6 oz.) tomato paste
1/2 lb. roasted red bell peppers, chopped
5 cloves garlic, finely chopped
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
1 dash freshly crushed black pepper

Cheese Filling:
18 oz. fresh ricotta cheese
6 oz. romano cheese, freshly shredded
6 oz. Parmesan cheese, freshly shredded
6 cloves garlic, finely chopped
1 tsp. basil
1/2 tsp. oregano
1/2 tsp. rosemary
2 eggs





Recipe

Topping:
1 lb. fresh mozzerella cheese, sliced
Freshly grated romano cheese, to taste
Freshly grated Parmesan cheese, to taste

Mix all filling ingredients, except eggs, and put in refrigerator to chill overnight.

Chop pancetta and add to hot skillet with 1/2 onion. Cook until pancetta is lightly browned and onion is carmelized. Add to crock pot. Remove Italian sausage from its casing. Add to hot skillet and cook until browned. Add to crock pot.

Add roma tomatoes, tomato paste, roasted peppers, garlic, salt, basil, oregano and black pepper to crock pot. Set crock pot on low heat and let simmer for 6 to 8 hours.

When sauce has cooked for 6 to 8 hours, boil water on stove top; add lasagne and cook until noodles are ready. Remove and strain noodles.

Add 2 eggs to cheese filling and mix together thoroughly.

In 9x13-inch casserole dish, layer tomato sauce, noodles, 1/2 of cheese filling, tomato sauce, noodles, remaining cheese filling, tomato sauce, noodles, tomato sauce. Slice fresh mozzerella and place on top. Cover lasagne and place in preheated 375°F oven for 40 minutes. Remove cover and place in oven for 20 minutes, or until mozzerella is lightly browned.

Ladle tomato sauce on the bottom of each plate. Slice lasagne and place on tomato sauce. Serve with freshly grated romano and Parmesan cheeses on top.



Yield: 12 servings