Lasagna

I had a lasagna epiphany recently and finally have figured out a way to make it light and delicious.  In the past, I always had to worry that my lasagna would wind up a soupy mess, but this method works every time. The key is the ingredients so try to go fresh and homemade if you can.

You have to remember you are ultimately going to deliver a delicious taste of pasta and filling, not an overwhelming mouthful of too much ricotta or meat.  This dish keeps it simple and easy.

Last, this is not your bechamel lasagna, it's a red sauce affair.

Ingredients

• 1 ball homemade pasta dough or spinach pasta dough
• 2 pounds fresh ricotta cheese
• 1/2 teaspoon freshly grated nutmeg
• 2 eggs, lightly beaten
• 2 cups fresh, torn or shredded mozzarella cheese
• 2 cups grated Pecorino Romano
• 1 pound ground beef or 6 meatballs, sliced

if using ground beef, you will also need 2 cloves garlic and 1/2 onion

• 4 cups tomato sauce
• A handful of fresh basil leaves

Directions

Preheat the oven to 350 F.

After you prepare the pasta dough, divide it into pieces and roll them out though a pasta roller or with a rolling pin.  Bring a pot of salted water to boil and blanch the sheets, one at a time, for 2 minutes then drain in a colander and run cold water over to stop from cooking.  If you buy pasta sheets, prepare them according to the box instructions. 

Meanwhile, in a large bowl using a hand mixer, whip the ricotta, eggs, nutmeg and 1 cup of the mozzarella and pecorino.  Add a little salt and pepper to taste.  This is not the normal way to mix the lasagna filling but I find whipping it makes it airy and lighter.

You are ready to assemble unless you are not using your leftover meatballs (which I personally prefer).  If you are using ground beef, in a saute pan, saute the chopped onion for a minute and add the garlic.  Add the meat and brown completely.  Season with salt and pepper. 

In a rectangular baking dish, spread about 1/2 cup of tomato sauce across the bottom of the pan.  Drape enough of your sheets to cover the pan with some overhang.  It does not have to be pretty. Spread the ricotta filling evenly over the sheets and then ladle enough sauce to cover, but don't drown it.  Lay another set of pasta over the cheese and then cover with either the sliced meatballs or the ground beef.  Be careful to spoon only the meat and not any of the grease.  Layer with sauce and sprinkle with 1/2 cup pecorino. Layer the last set of pasta sheets over the meat and then cover with the remaining sauce and cheeses.  Trim the overhang.

Cover the pasta with aluminum foil, but be careful not to touch the top.  I like to use two sheets to create a tent.  Cook for 45 minutes then remove foil and cook for another 15.  Remove from oven and let rest for 20 minutes before slicing.