Lasagna

I was asked to share my recipe for making Lasagna so here it is broken down into several different recipes because you’ll be making everything if you want my Lasagna…No boxes, or cans just a whole bunch of fresh ingredients assembled in stages like a big edible puzzle!
Lasagna Pan

PASTA DOUGH:

5 Cups All Purpose Flour
4 Eggs
2 Egg Yolk
2 Tablespoons Extra Virgin Olive Oil
2 Teaspoons Kosher Salt

In a food processor add 2 1/2 Cup Flour, Salt, Eggs, Egg Yolk, and Olive Oil. Pulse until all ingredients are Incorporated evenly. Add Remaining 2 ½ Cups flour a little at a time until a soft dough is formed. Turn Dough out onto a lightly floured surface and knead until smooth*. Dust lightly with flour, cover, and allow to rest 20 minutes. Roll pasta into sheets using your pasta machine, or you can go old school and use a rolling pin to roll thin sheets that will cover the bottom of your baking dish leaving ½ Inch of space from all sides.
* At this point I use my home vacuum packing machine to package the pasta dough. I find this makes for a better quality product.

MARINARA SAUCE:
¼ Cup Extra Virgin Olive Oil
4 Cloves Garlic, Minced
1 Cup Yellow Onion, Diced ½ Inch
3/4 Cup Green Bell Pepper, Diced ½ Inch
¼ Cup Carrots, Peeled, and Diced
½ Cup Celery, Diced
½ Cup Sliced Crimini Mushroom
3 Pounds Ripe Roma Tomatoes, Diced
½ Teaspoon Balsamic Vinegar
2 Tablespoons Granulated Sugar
1 Teaspoon Fresh Rosemary, Chopped
1 Teaspoon Fresh Oregano, Chopped
½ Cup Fresh Basil, Chiffonade
2 tsp. basil
½ Teaspoon Fresh Thyme
1 ½ Teaspoon Kosher Salt
2 Each Fresh Bay leaves
¼ Cup Red Wine- Good Quality as always…
2 Cups Water

Heat a large stock pot over medium heat. Add Garlic, Carrots, Onions, and Celery and sweat down your product, while stirring occasionally until your onions become translucent. Add Bell Peppers, Mushrooms, and Roma Tomatoes and continue to cook several minutes until the onions start to caramelize. Add Red Wine to deglaze pan, and stir to remove any product that has adhered to the bottom of the pan. Add all remaining Ingredients, stir, and reduce heat to simmer. Simmer covered for 3 hours while checking periodically to make sure your sauce does not burn on the bottom by giving it a quick stir*. Remove from heat, and blend using your submersible stick mixer until a smooth sauce develops. Reserve your sauce for service.
* At this point you can transfer the product to a crockpot, and allow your sauce to be cooking on low for several hours. This makes a wonderful sauce when prepared this way.




MEAT SAUCE:
1 Pound Ground Beef
1 Pound Mild Italian Sausage
1 Pound Sliced Pepperoni Sausage
½ Cup Yellow Onion, Diced
½ Cup Green Bell Pepper, Diced
1 Clove, Garlic Minced
1/8 Teaspoon Crushed Red Pepper
1 Tablespoon Extra Virgin Olive Oil
1 Cup Marinara Sauce
1 Tablespoon Italian Seasoning, Made using fresh Herbs (Equal Parts Rosemary, Oregano, Thyme, and Basil)

In a large skillet over medium heat add Ground Beef, and Italian Sausage.Brown over medium heat until fully cooked, and crumbled. Remove from heat, and drain meat of any oil. Return to pan over medium heat. Add Pepperoni, garlic, and olive oil. Stir over heat for a couple minute. Add remaining ingredients, and reduce heat to simmer. Stir to incorporate evenly, and allow simmering 5 minutes. Remove from heat, and reserve your meat sauce for service.

CHEESE BLEND:

2 Pounds Mozzarella Cheese, Shredded
1/2 Pound Provolone Cheese, Shredded
1/2 Pound, Romano Cheese, Shredded
1 Pound Parmesan Cheese, Shredded

Mix all Cheeses in a large bowl until incorporated evenly. Reserve

Lasagna:

Preheat oven to 350 degrees.
****Use a Large Casserole Dish, or 4 Inch Deep Roasting Pan to build your Lasagna
Steps:
1).Ladle a thin layer of Marinara sauce to cover the bottom of your pan, this will serve to keep your Lasagna from sticking.
2).Place a layer of fresh pasta sheet on top of your sauce base making sure to keep a space ½ inch from the sides.
3).Place a thin layer of meat sauce on top of your pasta sheet.
4).Top with Shredded Cheese layer.
5). Repeat steps 1-4 building layers of your Lasagna until you reach ½ Inch from the top of your baking dish making sure to end with a pasta sheet on top.
6). Cover pasta sheet completely with a thin layer of Marinara Sauce.
7). Cover dish with parchment paper, and then Aluminum Foil..This will keep the Acid from the Marinara Sauce from eating your foil.
8). Bake covered,at 350 degrees for 30 minutes. Remove from Oven, and uncover.
9). Top with a generous portion of shredded cheese, and return to 350 degree oven for another 30 minutes, or the cheese is melted, and has browned lightly on the top.
10). Open Bottle of Red Wine-(Jordan, Cabernet is a great choice) you’ve made it this far so you may as well celebrate while the Lasagna cooks Chef…..

11). Remove from oven, and allow to cool for 20 minutes at room temperature so your Lasagna will set up.