- 6
- 50 mins
- 290 mins
Ingredients
- FOR THE SAUCE:
- 2 TBSP EXTRA VIRGIN OLIVE OIL
- 1/2 CUP PANCETTA
- 1 LARGE SPANISH ONION, DICED
- KOSHER SALT
- 2 CLOVES GARLIC, SMASHED
- PINCH OF RED PEPPER FLAKES
- 2 28 OZ CANS SAN MARZANO PLUM TOMATOES
- FOR THE LASAGNA:
- KOSHER SALT
- 1 16 OZ BOX LASAGNA NOODLES
- 2 CUPS RICOTTA CHEESE
- 2 TBSP GRATED PECORINO CHEESE
- 1/2 CUP GRATED PARMESAN CHEESE
- 3/4 PD MOZZARELLA CHEESE, SHREDDED
- 2 LARGE EGGS
- 5 SPRINGS FRESH THYME, LEAVES ROUGHLY CHOPPED
Preparation
Step 1
POUR OLIVE OIL INTO A LARGE POT, ADD THE PANCETTA AND COOK OVER MEDIUM HIGH HEAT UNTIL GOLDEN BROWN, 4-5 MINUTES. ADD THE ONION, SEASON GENEROUSLY WITH SALT AND COOK UNTIL SOFT BUT NOT BROWNED, 6-7 MINUTES., STIRRING FREQUENTLY. ADD THE GARLIC AND RED PEPPER FLAKES AND COOK 2-3 MINUTES STIRRING.
PASS THE TOMATOES THROUGH A FOOD MILL OR FOOD PROCESSOR ADD TO THE POT. FILL ONE OF THE EMPTY TOMATO CANS WITH ABOUT 2 1/2 CUPS WATER, ADD TO POT AND SEASON GENEROUSLY WITH SALT. SIMMER 2-3 HOURS, STIRRING OCCASIONALLY, TASTE FREQUENTLY ANS SEASON WITH SALT AS SAUCE SIMMERS
MAKE LASAGNA: PREHEAT THE OVEN TO 375 BRING A LARGE POT OF SALTED WATER TO A BOIL ADD THE LASAGNA NOODLES AND COOK UNTIL AL DENTE, ABOUT 10 MINUTES. FILL A BOWL WITH SALTED ICE WATER. REMOVE THE PASTA FROM THE BOILING WATER AND TRANSFER TO THE ICE WATER TO STOP THE COOKING.
MIX RICOTTA, PECORINO, 1/4 CUP PARMESAN, 1 1/2 CUP MOZZARELLA, EGGS, THYME AND 2 TSP SALT IN A BOWL. DRAIN THE PASTA AND PLACE ON A CLEAN TOWEL IN A SINGLE LAYER.
COAT THE BOTTOM OF 9X13 BAKING DISH WITH SOME SAUCE. SPREAD 3 HEAPING TBSP OF THE CHEESE FILLING DOWN THE CENTER OF EACH LASAGNA SHEET; ROLL UP THE SHEET. PLACE SEAM SIDE DOWN IN THE DISH, LEAVING A LITTLE ROOM BETWEEN EACH ROLL. COVER WITH 3-4 CUPS OF SAUCE AND SPRINKLE WITH REMAINING 1/4 CUP PARMESAN AND 1 1/2 CUPS MOZZARELLA CHEESE
BAKED UNCOVERED UNTIL THE LASAGNA BUBBLES AROUND THE EDGES AND THE CHEESE MELTS, ABOUT 1 HOUR. LET REST 10 MINUTES THEN SERVE WITH EXTRA SAUCE.