Classic Lasagna (Tía Renee’s Recipe with a Cuban Twist)

Name: Classic Lasagna (Tía Renee’s Recipe with a Cuban Twist)
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 6
Cuisine: Italian
Ingredients: 4 tbsp Extra Virgin Olive Oil (4 tablespoons of extra virgin olive oil); 1 lb Ground Beef (1 pound lean ground beef); ½ lb Pork (1/2 pound of ground pork); 1 lb Lasagna Noodle (1 pound thin lasagna noodles); 1 piece Yellow Onion (1 large yellow onion, peeled and quartered); 6 cloves Garlic (6 garlic cloves); 3 pieces Carrot (3 carrots, peeled cut into pieces); 2 pieces Celery (2 celery sticks, cut into large piece); 1 piece Zucchini (1 zucchini, cut into large pieces); 28 oz Crushed Tomatoes (One 28-ounce can of crushed tomatoes (we like San Marzano)); 2 cup Tomato Sauce (2 cups of tomato sauce); 1 tbsp Tomato Paste (1 tablespoon of tomato paste); 1 cup White Wine (1 cup of white wine); 1 tsp Garlic Powder (1 teaspoon of garlic powder); 2 tsp Onion Powder (2 teaspoons of onion powder); 1 tsp Dried Oregano (1 teaspoon of dried oregano); 1 tsp Paprika (1 teaspoon of paprika); 1 tsp Dried Parsley (1 teaspoon of dried parsley); ¼ tsp Red Pepper Flakes (1/4 teaspoon of chili flakes); 1 bunch Flat-Leaf Parsley (1 bunch of parsley, chopped); 20 pieces Basil (20 fresh basil leaves); 15 oz Ricotta Cheese (15 ounces ricotta cheese); 1 piece Egg (1 large egg); 1 cup Heavy Cream (1 cup of heavy cream); 0 pieces Nutmeg (Freshly grated nutmeg); 2 ½ cup Parmesan Cheese (2 1/2 cups of grated Parmesan, divided); 1 ½ lb Mozzarella Cheese (1 1/2 pounds of mozzarella, shredded or thinly sliced); 2 tsp Kosher Salt (2 teaspoons kosher salt)

A classic Italian-American lasagna with a Cuban-inspired vegetable-rich bolognese, layered with ricotta, mozzarella, and Parmesan, then baked until golden.

100 minItalian

Servings6

Add to grocery list

Plan it in the app to put it on your week.

Halal

Ingredients

For 6 servings

Extra Virgin Olive Oil4 tbsp · 4 tablespoons of extra virgin olive oil
Ground Beef1 lb · 1 pound lean ground beef
Pork½ lb · 1/2 pound of ground pork
Lasagna Noodle1 lb · 1 pound thin lasagna noodles
Yellow Onion1 piece · 1 large yellow onion, peeled and quartered
Garlic6 cloves · 6 garlic cloves
Carrot3 pieces · 3 carrots, peeled cut into pieces
Celery2 pieces · 2 celery sticks, cut into large piece
Zucchini1 piece · 1 zucchini, cut into large pieces
Crushed Tomatoes28 oz · One 28-ounce can of crushed tomatoes (we like San Marzano)
Tomato Sauce2 cup · 2 cups of tomato sauce
Tomato Paste1 tbsp · 1 tablespoon of tomato paste
White Wine1 cup · 1 cup of white wine
Garlic Powder1 tsp · 1 teaspoon of garlic powder
Onion Powder2 tsp · 2 teaspoons of onion powder
Dried Oregano1 tsp · 1 teaspoon of dried oregano
Paprika1 tsp · 1 teaspoon of paprika
Dried Parsley1 tsp · 1 teaspoon of dried parsley
Red Pepper Flakes¼ tsp · 1/4 teaspoon of chili flakes
Flat-Leaf Parsley1 bunch · 1 bunch of parsley, chopped
Basil20 pieces · 20 fresh basil leaves
Ricotta Cheese15 oz · 15 ounces ricotta cheese
Egg1 piece · 1 large egg
Heavy Cream1 cup · 1 cup of heavy cream
Nutmeg0 pieces · Freshly grated nutmeg
Parmesan Cheese2 ½ cup · 2 1/2 cups of grated Parmesan, divided
Mozzarella Cheese1 ½ lb · 1 1/2 pounds of mozzarella, shredded or thinly sliced
Kosher Salt2 tsp · 2 teaspoons kosher salt

Make it mine in the app

Steps

1Preheat the oven to 375 degrees.
2In a food processor add the onion, celery, carrots, garlic and zucchini. Blend together until it is broken down but not watery. Set aside.
3Brown the meat: Heat 2 tablespoons of oil in a large deep pan on high heat. Carefully add the ground beef and brown on one side for 3-4 minutes to develop some flavor. Season all over with salt and pepper. Set the beef and pork to the side of the pot.
4Add vegetables: Add the veggies and around another 2 tablespoons of oil (use your judgment you want the vegetables to be gently coated in oil as they sauté). Add the tomato paste, salt and pepper and all the dried spices. Cook the meat and veggies on medium high until they cook through and everything is caramelized.
5Deglaze: Deglaze the pot with white wine. Using a wooden spoon scrape off all the brown bits at the bottom of the pot. Then add the tomato sauce and crushed tomatoes. Mix everything together and add the basil leaves and a teaspoon of salt.
6Simmer: Once it comes to a boil, lower the heat and simmer for 20 minutes. Once it is ready add the fresh parsley. Taste and adjust the seasoning if necessary. While the sauce simmers you can get everything ready for layering the lasagna.
7Prepare ricotta mixture: In a large bowl mix together the ricotta, heavy cream, egg, 1/2 cup of parmigiano reggiano cheese, nutmeg, salt and freshly ground pepper. Whisk until completely combined. Set aside.
8Layer the lasagna: Start with a thin layer of sauce to prevent noodles from sticking. Next add the layer of noodles. Then spread with the bolognese sauce. Add just enough to completely cover the noodles. Tear the mozzarella on top and place over the sauce. Sprinkle it with parmigiano cheese. Repeat twice.
9The last layer: When you top the last layer add the ricotta mixture. Sprinkle with more parmigiano reggiano cheese.
10Bake and rest: Place the lasagna over a large sheet pan to collect any of the sauce that may bubble over. Bake for 40-50 minutes until the top is golden brown. Let it rest then serve.