Uncle Vinnie’s Lasagna
Author: Randazzo
Recipe type: Pasta & Rice
Ingredients
- 1 pound ground pork
- 1 pound ground beef (ground round is best)
- Olive oil
- Salt and pepper
- 2 quarts tomato sauce
- 2 boxes (16-ounces) lasagna noodles, boiled according to package instructions
- ½ pound mortadella, thinly sliced
- 2 balls (16-ounces) smoked mozzarella, cubed
- ½ pound grated Parmigiano-Reggiano
- ½ pound grated Pecorino Romano
- ½ pound prosciutto, thinly sliced and trimmed of fat
- 4 hard boiled eggs, chopped fine
- 1 bunch parsley, leaves chopped
- 1 bunch basil, chiffonade
- Fresh cracked black pepper
Instructions
- Preheat the oven to 375 degrees F.
- In a large sauté pan, add the pork and beef with a little olive oil, salt, and pepper, and sauté until no longer pink, about 3 to 4 minutes. Set aside to cool.
- In a deep, rectangular lasagna pan, add a thin layer of sauce to the bottom, then layer the lasagna strips evenly across the bottom of the pan to cover the entire surface, about 8 sheets of pasta.
- Sprinkle ¼ of the cooked meat mixture over this, then lay out 8 slices of mortadella on top. Sprinkle ¼ of the cubed mozzarella and ¼ of the grated cheeses and top with a layer of tomato sauce.
- Repeat with another layer of 8 lasagna sheets to cover, then do a layer of prosciutto, mozzarella, another ¼ of the grated cheese, ⅓ of the chopped herbs, another ¼ of the cooked meat, and tomato sauce. Finish this layer with ½ of the chopped hard-boiled eggs.
- Repeat with another layer of lasagna, remaining prosciutto and mortadella, another ¼ of the grated cheeses, another ⅓ of the chopped herbs, remaining chopped eggs, another ¼ of the mozzarella, another ¼ of the cooked meat, and sauce.
- Repeat with the last layer of lasagna, remaining cooked meat, remaining grated cheeses, remaining mozzarella, and a thin layer of tomato sauce. Sprinkle the top layer with the remaining chopped parsley and basil and fresh cracked black pepper.
- Cover with aluminum foil and bake for about ½ hour, until cheeses melt and ingredients have melded. Try not to let the aluminum foil touch the top layer or the cheese will stick when you uncover.
- Uncover and let cool and set for about ½ hour before cutting so lasagna can absorb the liquid released by the cheeses.
