Lasagna Supremo (The Best Lasagna Ever!)

Lasagna Supremo

Over a period of 18 years at our restaurant, I tinkered with various lasagna recipes. This one, in my humble opinion, is WAY better than all the rest. It's based on an Alan Leonetti recipe I found on food.com. I have fed groups of Bruce Trail hikers, as large as 10 people, using a single deep dish pan.This recipe doesn't show where the Marinara Sauce starts ( it begins where it has the 2 cups of the Hunts tomatoes). I also don't combine the Marinara Sauce with the meat, but layer them separately in my pan. I also combine cottage cheese as well to the ricotta.

1

(1 lb) package lasagna noodle

3/4

lb

ground beef

1/4

lb

ground pork

1

lb

Italian sausage (thinly sliced)

1

lb

button mushroom (thinly sliced)

1

cup

onion (chopped)

6

garlic cloves (minced)

2

tsp

sugar

1

Tbs

salt

1

tsp

dried basil

1/2

tsp

fennel seed

1/4

tsp

ground black pepper

2

eggs (lightly beaten)

2

(15 ounce) containers ricotta cheese

1

500 ml cottage cheese

2

Tbs

dried parsley flakes

1

cup

pitted ripe black olives (sliced)

1

lb

mozzarella cheese (shredded)

1

cup

parmesan cheese (grated)

2

(14 1/2 ounce) cans hunts chunky crushed tomatoes

2

(6 ounce) cans hunts tomato paste

1

cup

stewed tomatoes (Italian style)

1/4

cup

extra virgin olive oil

6

garlic cloves (cut in halves)

1

tsp

chopped garlic, in juice (from jar)

1

shallot (diced)

2

Tbs

dried oregano

4

Tbs

dried Italian seasoning

1

tsp

dried basil

1

Tbs

granulated sugar

2

cup

chopped red bell peppers

2

cup

chopped green bell peppers

1

FOR THE LASAGNA: Prepare lasagna according to package directions.

2

Drain and set aside. NOTE: You can use Barella No Boil Noodles, but be sure during the assembly of the layers that the noodles do not stick out.

3

Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise and set aside.

4

Brown the ground beef and ground pork in a skillet, drain off and discard fat.

5

Add onion and garlic to the ground meat, stir and cook another 5 minutes.

6

Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.

7

While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley.

8

Preheat oven to 375 degrees.

9

Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam.

10

In the baking dish, spoon in a layer of 1/3 of the meat sauce.

11

Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other).

12

Then layer 1/3 of the Ricotta mixture.

13

Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage.

14

Then layer 1/3 of the sliced mushrooms.

15

Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan.

16

Then continue to repeat the layering until all of the ingredients are layered.

17

When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes.

18

Remove foil and bake, uncovered, another 25 minutes.

19

Remove from oven and allow to sit and rest 10 minutes before cutting.

20

FOR THE MARINARA SAUCE (by Alan Leonetti): Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.

21

Add the extra-virgin olive oil to the pot.

22

Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.

23

Dice the shallot, and dump that into the pot.

24

Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.

25

Do not strain, as the pulp adds to make this a thick and wonderful sauce.

26

Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.

27

Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.

28

Remove from heat and give it one last stir.

29

Serve over spaghetti, ravioli, pasta or use for chicken parmesan, veal parmesan, or anything that calls for a Marinara sauce.

30

NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste.

Servings: 8

Cooking Times

Preparation Time: 45 minutes

Cooking Time: 1 hour

Total Time: 1 hour and 45 minutes

Nutrition Facts

Serving size: 1/8 of a recipe (13 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 7 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

682.83

Calories From Fat (60%)

407.03

% Daily Value

Total Fat 45.7g

70%

Saturated Fat 17.21g

86%

Cholesterol 181.19mg

60%

Sodium 2011.2mg

84%

Potassium 604.86mg

17%

Total Carbohydrates 27.43g

9%

Fiber 4.87g

19%

Sugar 10.15g

 

Protein 42.06g

84%

Recipe Type: Beef, Cheese, European, food.com, Ground Beef, Italian, Lasagna, Main Dish, Meat, Mushroom, Oven, Pasta, Pork, Vegetable

Source

Web Page: http://www.food.com/recipe/lasagna-supremo-the-best-lasagna-ever-86623

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