Overkill Lasagna Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lg. container whole milk ricotta
1 c. freshly grated Parmesan
1/3 bunch flat-leaf parsley, chopped
2 cloves crushed garlic
4 eggs
freshly ground pepper
1-2 lbs. spicy Italian sausage, cooked
thick slab bacon, cooked and chopped
porcini or baby bella mushrooms, sauteed in olive oil and garlic, then salted
no-cook lasagna noodles
fresh mozzarella cheese
whole milk mozzarella cheese
sharp provolone cheese
2 lg. red onions, chopped
1 lb. prosciutto or pancetta, chopped
1 or 2 bottles Italian red wine
1-2 containers beef broth
1-2 cans tomato paste
crushed garlic
salt & pepper
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Directions: |
Directions:To make sauce: start at least two days before you want to make the lasagna. Saute onion and garlic and ham over medium heat high heat. Do not burn, but really let them cook to a nice consistency - probably about 20-25 minutes. Start adding wine and broth alternately and cook down after each addition. After you get tired of that, add the tomato paste and dump all remaining wine and broth into the pot and let simmer for many hours. Simmer with the lid on whenever you can over the next couple of days. It should have a rather murky, deep flavor.
Assemble the lasagna using the ingredients above. Bake, covered, at 375 degrees for 45 minutes and then uncovered for about 15 minutes more. |
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Number Of
Servings: |
Number Of
Servings:12 |
Personal
Notes: |
Personal
Notes: I think it could be called "Heart Attack Lasagna"
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