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Vendetta's Famous Homemade Lasagna




Source of Recipe


Vendetta's Italian Restaurant in Vail


Recipe Introduction


Makes 2 pans that serve 10 to 12 per pan


List of Ingredients




3 (10-ounce) boxes lasagna noodles
4 pounds part-skim ricotta cheese
6 eggs
2 tablespoons dried parsley
1 tablespoon granulated garlic (available in the spice aisles at the groceries)
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons dried basil
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 pound ground Italian sausage, browned and drained
2 tablespoons olive oil
3 cups mozzarella cheese, shredded
4 cups Bolognese sauce, recipe follows

Prepare Bolognese sauce according to recipe.

Cook pasta al dente according topackage directions. Run cold water over cooked pasta and place noodles on a large cutting board or sheet pan until ready to use.

In a large mixing bowl, combine the ricotta, eggs, and next 8 ingredients including the browned sausage, and mix well.

Spray lasagna pans with non-stick cooking spray. Spread the olive oil over bottom of pans.

Per pan: Place one layer of noodles in pan covering the bottom.

Over first layer of noodles, spread a thick layer of the ricotta and sausage mixture. Top with a second layer of noodles; ladle sauce generously over noodles.

If pan is deep enough, repeat the layers; noodles, ricotta mixture, noodles, sauce.

Top with the shredded mozzarella.

Cover pans with non-stick foil and bake at 350 degrees for one hour, then uncover and bake another 15 minutes until cheese melts and bubbles.

Cover pans with non-stick foil andbake in 350 degree oven for 45 minutes.Uncover and bake another 15 minutes until cheese is melted and bubbling.

Recipe





Bolognese sauce
Makes 24 servings

1/2 cup extra-virgin olive oil
1 pound fresh ground veal
2 cups milk
3 ounces pancetta, diced
1 1/2 cups finely diced carrot
1 cup finely chopped celery
1 cup finely chopped fennel
1 cup finely chopped red onion
3 cloves garlic, sliced
1 cup red wine
1 (28-ounce) can plum tomatoes
1 to 2 tablespoons basil, chopped
1 to 2 tablespoons sage, chopped, optional

Add 1/2 the olive oil to a large pan and let it get very hot over high heat; add the veal and brown.

Season with salt and pepper, add the milk and let it reduce by half, about an hour at a low simmer. Do not boil.

While the veal is cooking, add the pancetta to a separate saute pan and render until crisp; add the remaining oil and diced vegetables and cook, covered, over low heat until tender, about 30 minutes.

Deglaze pan with red wine, scraping up any browned bits, and reduce by half.

Add milk and veal mixture to pan. Add tomatoes and stir; cook for 30 minutes or until sauce is very thick. Add chopped herbs.