Meaty Lasagna
Storyboard Description
Recipe from The Make-Ahead Cook: 1 tbsp extra-virgin olive oil, 1 onion (chopped fine), 6 garlic cloves (minced), 1/4 tsp red pepper flakes, 1 lb meatloaf mix, salt and pepper, 1/4 c heavy cream, 2 (28oz) can crushed tomatoes, 1/2 c chopped fresh basil, 1 lb (2 cups) whole mild ricotta cheese, 2 oz Parmesan cheese, grated (1 c), 2 large eggs (lightly beaten), 16 no-boil lasagna noodles, 1 lb mozzarella cheese (shredded; 4 cups). To finish and serve: 2 1/2 ounces mozzarella cheese (shredded, 2/3 c), 1/4 c grated parmesan cheese, 2 tbsp chopped fresh basil
Storyboard Text
- Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.
- Add meatloaf mix, 1/2 tsp salt, and 1/4 tsp pepper and cook, breaking up meat with wooden spoon, until no longer pink, about 3 minutes.
- Stir in cream and simmer until liquid evaporates and only fat remains, about 4 minutes. Stir in tomatoes, bring to simmer, and cook until flavors blend, about 5 minutes.
- Off heat, stir in 1/4 c basil and season with salt and pepper to taste. Let cool to room temperature, 30 to 45 minutes.
- Meanwhile, combine ricotta, parmesan, eggs, 1 tsp salt, 1/2 tsp pepper, and remaining 1/4 c basil in bowl.
- Grease two 8-inch square disposable aluminum pans. Spread 1 cup sauce over bottom of each prepared pan.
- Assemble 2 lasagnas by layering ingredients as follows: lay 2 noodles in pan, spread generous 1/3 c ricotta mixture over noodles, sprinkle with 2/3 c mozzarella, and top with 2/3 c sauce; repeat layering two more times. Lay remaining four noodles in pans, 2 noodles per pan, and top evenly with remaining sauce.
- Cover lasagna with greased foil and place on foil-lined baking sheet (freeze the second lasagna). Turn on oven to 400 degrees, and bake until casserole is is hot throughout, about 75 minutes.
- Remove casserole and heat broiler. Uncover, sprinkle with mozzarella and Parmesan, and broil until cheese is melted and spotty brown, about 5 to 7 minutes. Let cool for 10 minutes, sprinkle with basil, and serve.
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