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The Ultimate Lasagna




“Lasagna: the world's most perfect food.”
~ Garfield

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Private Reserve I
Private Reserve I
Jennifer Garant
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Tyler's Ultimate:
Brilliant Simple Food
to Make Anytime

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Buon Appetito
Buon Appetito
Jennifer Garant
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La Belle Cuisine


The Ultimate Lasagna

Recipe Courtesy Tyler Florence

Check out Chef Tyler on Food Network!

Yield: 8 servings

 2 pounds dried lasagna noodles
Extra-virgin olive oil
2 pounds ground beef
2 pound ground Italian sausage
1 onion, chopped
2 cloves garlic, sliced
3 carrots, chopped
2 stalks celery, chopped
2 tablespoons chopped fresh basil
1/4 cup finely chopped Italian flat-leaf parsley
1 tablespoon chopped oregano leaves
2 tablespoons all-purpose flour
2 cups red wine
2 (28-ounce) cans tomatoes
(recommended: San Marzano)
3 tablespoons heavy cream
1 teaspoon ground cinnamon
2 quarts ricotta cheese, (2 containers)
2 eggs, lightly beaten
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 pound mozzarella cheese, shredded
Grated Parmesan and mozzarella, for topping

 Preheat oven to 350 degrees F.
Cook the lasagna noodles in plenty of boiling salted water until pliable
and barely tender, about 10 minutes. Stir with a wooden spoon to
prevent sticking. Drain the noodles thoroughly and coat with olive
oil to keep them moist and easy to work with.
Coat a large skillet with olive oil, add beef and sausage and brown until
no longer pink, about 10 minutes. Season with salt and pepper. In a
food processor, combine the onion, carrots, celery, garlic, basil, pars-
ley, and oregano. Process until pureed, add to the pan with the ground
meat and stir to combine. Stir in the flour. Add the wine and cook until
it has reduced by half. Stir in the tomatoes and add the heavy cream
and the cinnamon.
In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs
and season with salt and pepper.
To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan
with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer
on the sauce. Then, line each end of the pan with a lasagna noodle. This
forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture
over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat
mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the
ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the
next layer of noodles, ricotta, sauce, and cheeses. Top last layer with
noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to
force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna
rest for 30 minutes so the noodles will settle and cut easily. Cut into
2-inch squares and serve.

Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Of course, you don't really need any more
Lasagna Recipes, but here goes, just in case:

Classic Lasagne (Mario Pei)
Everybody Loves Lasagna
Lasagne, Asparagus

Lasagna Bolognese, Emeril Lagasse's 
Lasagne, Greek-Style Lamb and Eggplant
Lasagna, Roasted Eggplant, with Broiled Tomato Sauce 
Lasagne, Salmon, with Roasted Pepper Sauce
Lasagne, Sausage, My Favorite
Lasagne, Sausage and Wild Mushroom,
with Red Pepper Tomato Sauce

Lasagna, Seafood, Andrea's
Lasagne, Shrimp, Scallop and Cod 
Lasagne, Vegetarian, Martha Stewart's

Lasagna, Grilled Vegetable (Emeril Lagasse)

Lasagne Verdi e Bianco
Lasagnetta, Saffron, with Lobster Sauce (Mark Militello)

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