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Ed Giobbi's Lasagna The New York Times Magazine Craig Claiborne with Pierre Franey Yield: 8 or more servings 1 lb. sweet Italian sausages 1 lb. ground chuck Salt and freshly ground pepper ½ lb. mushrooms, chopped 6 cups fresh marinara sauce 3 Tbsp. butter 1 cup milk 1 ¼ cups heavy cream ¼ tsp. nutmeg 1 lb. lasagna, green or white, preferably green ½ lb. mozzarella cheese, cut into cubes ½ cup freshly grated Parmesan 6 Tbsp. melted butter In a large skillet, cook the sausages until done. Remove the sausages and set aside. Pour off almost all the fat from the skillet and add the beef. Add salt and pepper to taste and cook, breaking up the lumps in the meat with the side of a large kitchen spoon. Add the mushrooms and garlic and cook, stirring frequently, until the meat loses its red color. Continue cooking, stirring occasionally, until the meat starts to brown. Skin the sausages and slice them thin. Add to the meat. Add the marinara sauce and partly cover. Simmer about 45 minutes, stirring occasionally. While the sauce cooks, melt three Tbsp. butter in a saucepan. Stir in the flour using a wire whisk. When blended, add the milk, stirring rapidly with the whisk. When thickened stir in the cream and season with salt, pepper and the nutmeg. Stir this sauce into the meat sauce. Meanwhile, preheat the oven to 375o. Cook the lasagna until it is al dente. Drain it immediately and rinse in cold water. Assemble the dish. Spoon a layer of sauce over the bottom of a baking dish. Add one layer of lasagna. Spoon another layer of sauce over this and add one layer of mozzarella cheese. Sprinkle with a little Parmesan cheese. Spoon two Tbsp. of melted butter over this. Continue making layers ending with mozzarella, Parmesan and melted butter. Bake 45 minutes, or until piping hot and bubbling throughout. Click here for Ed Giobbi's Lasagna with Ricotta |
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