To serve 8:
Skin and crumble the sausages, and mince them with the prosciutto, pancetta, onion, carrot, parsley, thyme, marjoram, and just a little rosemary. Work the butter into the mixture, then sauté everything over a low flame, adding the wine a little bit at a time, and then broth; let all the liquid evaporate between additions. When done, the sauce will be rich, moderately browned, and not dry.
Mix the ricotta and a bit more than half the Parmigiano together, season with salt and pepper to taste, then beat enough milk into the mixture to turn it creamy and light.
In the meantime a pot of bring lightly salted water to boil; sprinkle a tablespoon of oil into it and cook the lasagne until they're barely al dente, then run them under cool water and set them to drain on a cloth.
Preheat your oven to 400 degrees F (220 C). Meanwhile, take your rectangular pan, spread some béchamel sauce over the bottom, then a third of the lasagne (overlap the sheets of pasta slightly). Sprinkle the pasta with Parmigiano, then a third of the sausage sauce, and finally a third of the ricotta. Repeat the procedure twice more, and bake the lasagne for 35-45 minutes; let the top brown lightly and then cover it with a sheet of aluminum foil if need be. Once they are done and removed from the oven, let them sit for five minutes before serving them.
This is tremendously rich, and will benefit from a fairly acidic red wine that will clear the palate between bites; I might open an Aglianico del Vulture or a Campanian red wine such as Mastroberardino's Aglianico d'Irpinia or Lacrima Cristi Rosso.
Carnival Recipes
- 1 1/4 pounds store-bought lasagne
- 3/4 cup flour
- 1/4 cup butter
- 4/5 quart milk
- Salt to taste
- 1 1/4 pound Neapolitan mild sausages
- 2 ounces prosciutto
- 2 ounces smoked pancetta (in its absence use unsmoked pancetta, not bacon)
- 1 medium-sized onion, minced
- 1 small carrot, minced
- Parsley, thyme and marjoram, minced (to taste; figure about a tablespoon of parsley and a teaspoon each of the other two, then adjust until you reach what you like)
- A few leaves rosemary
- 1/4 cup butter
- 1 cup dry white wine
- Meat or vegetable broth
- Salt to taste
- 1 1/4 pounds fresh ricotta
- 3 cups grated Parmigiano (about 1/3 pound)
- 1 pint milk
- Salt and pepper
- A rectangular pan, 9 by 12 inches, and 3 inches deep
Skin and crumble the sausages, and mince them with the prosciutto, pancetta, onion, carrot, parsley, thyme, marjoram, and just a little rosemary. Work the butter into the mixture, then sauté everything over a low flame, adding the wine a little bit at a time, and then broth; let all the liquid evaporate between additions. When done, the sauce will be rich, moderately browned, and not dry.
Mix the ricotta and a bit more than half the Parmigiano together, season with salt and pepper to taste, then beat enough milk into the mixture to turn it creamy and light.
In the meantime a pot of bring lightly salted water to boil; sprinkle a tablespoon of oil into it and cook the lasagne until they're barely al dente, then run them under cool water and set them to drain on a cloth.
Preheat your oven to 400 degrees F (220 C). Meanwhile, take your rectangular pan, spread some béchamel sauce over the bottom, then a third of the lasagne (overlap the sheets of pasta slightly). Sprinkle the pasta with Parmigiano, then a third of the sausage sauce, and finally a third of the ricotta. Repeat the procedure twice more, and bake the lasagne for 35-45 minutes; let the top brown lightly and then cover it with a sheet of aluminum foil if need be. Once they are done and removed from the oven, let them sit for five minutes before serving them.
This is tremendously rich, and will benefit from a fairly acidic red wine that will clear the palate between bites; I might open an Aglianico del Vulture or a Campanian red wine such as Mastroberardino's Aglianico d'Irpinia or Lacrima Cristi Rosso.
Carnival Recipes