Classic Meat Lasagna

Classic Meat Lasagna
Photo by Mark Thomas and Steve Hunter

Ingredients

  • 1-½ tsp. kosher salt
  • 2 large onions, finely chopped
  • 1 tsp. fennel seeds, crushed
  • 2 Tbs. dried oregano
  • 2 lb. mild (sweet) Italian sausage, casings removed and broken into pieces
  • 2 tsp. dried thyme
  • 32 oz. ricotta cheese
  • + 12 more ingredients
    • 8 cloves garlic, peeled and slightly crushed
    • 1-½ cups dry red wine (such as Chianti)
    • 1-½ cups freshly grated Parmigiano-Reggiano
    • 2-½ lb. fresh mozzarella cheese, sliced as thinly as possible
    • Four 28-oz. cans (or three 35-oz. cans) crushed tomatoes (about 14 cups total)
    • 1 lb. instant (no-boil) lasagna noodles
    • 1 Tbs. granulated sugar or to taste
    • 2 Tbs. plus 1/3 cup olive oil
    • ½ tsp. freshly ground black pepper
    • 3 large eggs
    • A large handful of fresh basil leaves, washed well and chopped
    • 1 Tbs. chopped fresh rosemary (you can substitute 2 tsp. dried, but fresh is best)

In a heavy based pot, heat the 2 Tbs. olive oil over medium-high heat. Add the sausage and brown it all over, breaking it up into small pieces with a wooden spoon and stirring, 10 to 12 minutes. Remove the sausage with a slotted spoon and set aside. Pour off most of the fat, but leave some behind...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network