GRANDMA GUARNASCHELLI'S LASAGNA APPETIZER
Provided by Alex Guarnaschelli
Categories appetizer
Time 2h20m
Yield 14 to 16 servings
Number Of Ingredients 14
Steps:
- For the tomato sauce: Heat the olive oil in a medium pot, then add the onions, garlic and red pepper flakes and season with salt. Cook, stirring occasionally, until golden. Add the tomatoes and bay leaf, bring to a simmer and simmer for 20 to 25 minutes. Season to taste, then discard the bay leaf.
- For the pasta: Preheat the oven to 350 degrees F.
- Bring a large pot of water to a rolling boil. Stir in a generous handful of salt and add the lasagna sheets. Cook, stirring so they don't stick together, until still very firm to the touch, about 4 minutes, then drain and rinse under cold water. Separate the sheets carefully so they don't stick together.
- Spoon a thin layer of the sauce in the bottom of an 8-inch square baking pan. Arrange a layer of the pasta sheets over the sauce. Sprinkle some of the mozzarella, Parmesan and basil leaves over the pasta, then add another layer of sauce. Repeat the layering process 2 more times, ending with pasta and cheese.
- Cover the baking pan tightly with aluminum foil and place in the center of the oven. Bake for 45 minutes, then raise the temperature of the oven to 450 degrees F and remove the aluminum foil. Bake until the top browns slightly, an additional 10 to 15 minutes. Let cool slightly, about 10 minutes, then cut into squares. Drizzle with the balsamic and top with chopped parsley.
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- Make the sauce: In a medium skillet, heat the olive oil over medium heat. Add the onion and garlic and season with 1 tablespoon salt. Stir in the red pepper flakes and sugar, and cook for about 2 minutes.
- Make the meatballs: Put the beef and veal in a large bowl and spread the meat all over the bottom of the bowl and up the sides a little. (This will help you to distribute the seasonings evenly through the meat.)
- Test a meatball: Form 1 small meatball (about 1 inch in diameter) with your hands. Heat a splash of the canola oil in a small skillet over high heat.
- Cook the meatballs: Heat a large skillet over medium heat and add half of the remaining canola oil. When the oil begins to smoke lightly, remove the pan from the heat and add half of the meatballs in a single layer, spreading them apart somewhat so they have a chance to brown instead of steaming.
- Cook the pasta: Bring 6 quarts water to a rolling boil in a large pot over high heat and season with 1/2 cup salt. The pasta water should taste like seawater.
- Assemble the lasagna: Spoon a thin layer of the sauce over the bottom of a 9 × 13-inch baking pan. Arrange a layer of pasta sheets over the sauce. Sprinkle one-fourth of the mozzarella, ricotta, and Parmigiano-Reggiano over the pasta, and then add another thin layer of sauce.
- Bake the lasagna: Cover the dish tightly with foil and put it in the center of the oven. Bake for 45 minutes. Then raise the oven temperature to 450°F and remove the foil.
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