The Ultimate Lasagna
Servings: 8
Recipe courtesy Tyler Florence. Let it rest 30 minutes so the noodles settle and it cuts cleanly.
Ingredients
- 2 lb Lasagna noodles, dried
- Olive oil, extra-virgin
- 2 lb Ground beef
- 2 lb Italian sausage, ground
- 1 Onion, chopped
- 2 clove Garlic, sliced
- 3 Carrot, chopped
- 2 stalk Celery, chopped
- 2 tbsp Basil, fresh, chopped
- 1/4 cup Parsley, Italian flat-leaf, finely chopped
- 1 tbsp Oregano, leaves, chopped
- 2 tbsp Flour, all-purpose
- 2 cup Red wine
- 2 can Tomato, 28-ounce (recommended: San Marzano)
- 3 tbsp Heavy cream
- 1 tsp Cinnamon, ground
- 2 qt Ricotta, 2 containers
- 2 Egg, lightly beaten
- 1/2 cup Parmesan, grated, plus more for topping
- Kosher salt
- Black pepper, freshly ground
- 1 lb Mozzarella, shredded, plus more for topping
Directions
- Preheat the oven to 350 degrees F. Cook the noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes, stirring so they don't stick. Drain well and coat with olive oil.
- Coat a large skillet with olive oil and brown the beef and sausage, about 10 minutes. Season.
- Puree the onion, carrots, celery, garlic, basil, parsley and oregano in a food processor and stir into the meat. Stir in the flour. Add the wine and reduce by half. Stir in the tomatoes, cream and cinnamon.
- Mix the ricotta and Parmesan, stir in the eggs and season.
- Oil the bottom of a deep 13 by 9-inch pan. Lay 4 noodles lengthwise, slightly overlapping, and line each end with a noodle to make a collar for the corners. Spread with half the ricotta, then half the meat sauce, half the mozzarella and a ladle of sauce. Repeat.
- Top with noodles, sauce, mozzarella and Parmesan. Tap the pan to release air bubbles and bake 1 hour. Rest 30 minutes, then cut into 2-inch squares.