Recipe Tags

a altered filling from great i is lasagna light recipe salad the this traditional with

What are tags?

Recipe recently saved by

Sarah Scott

Comments

There are no comments.

My classic spin on homemade lasagne

Back to recipe list

310

bites

Popularity

Preparation Time: 60 minutes
Cooking time: 40 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: high
Gi level per serving: meduim

Number of servings: 10
This recipe has been visited 6034 times

Ingredients:

Metric Imperial

1 cup(s) chopped sweet onion

1/2 cup(s) chopped carrotts

1/3 cup(s) chopped celery

3 tbsp(s) chopped fresh garlic

1/4 cup(s) tomatoe paste

1 cup(s) red wine

1 cup(s) chicken stock

2 16 oz cans chopped tomotoes

1 lb ground veal

1 lb ground pork

3 small eggplants

3-4 med size zucchini

1 pakage Fresh Buffalo Mozzerlla

1 16 oz Shredded Quattro Formaggio ( Trader Joes)

to taste kosher salt

to taste pepper

1 sprig(s) bay leaf

1 cup(s) flour

6 beaten eggs

1/2 cup(s) olive oil

1/2 stick butter

1 package fresh lasagna pasta ( Whole Foods)

1 cup(s) Ground Parmesan Cheese.

Traditional yet light

Posted by: dacqua on 19 July 2008

Click here to view dacqua's Cookery Book

Cooking Steps:

Prepare the sauce in a large Dutch oven or large pot. Sprinkle bottom of pan with some olive oil. Sauté your onion, carrots, celery, & garlic until soft. Add the paste and sauté until dry. Add the ground veal and pork until brown with the onion etc. Add the wine until absorbed into the meat mixture. It should look off red. Now add your crushed tomatoes and chicken stock. Salt, pepper to taste and add bay leaf. Simmer until nice and thick.
While that is cooking take a sauté pan, slice your zucchini, eggplant on a horizontal angle and halved then dip into the beaten eggs and then run through flour and sauté until soft and golden brown. you may have to change the oil. I like to use a mixture of Canola oil and olive oil. as you are cooking put on paper towels to grab excess oil
Now your sauce is cooked your zucchini and eggplant is cooked you are ready for the finale. Take a lasagne pan and coat the bottom with sauce. Layer the fresh lasagne pasta, layer of eggplant, handful of shredded Quattro Formaggio cheese and then sprinkle ground Parmesan cheese. Second layer, Sauce, Pasta, Zucchini, cheese, Repeat until you are at the top of the pan. When you are at the top you should end with the last layer of pasta then sauce and cheese. Now take the fresh buffalo mozzarella and break apart and place all over the top you will not cover the entire top just dollop throughout the top. Take pieces of the butter and run through the top as well just enough but not too much. Salt and pepper and put in the oven on 325 degrees and heat for 40 minutes . Should be golden brown on top. let sit for about 20 minutes before cutting. This is very good the next day. It should stand up high and be light and not falling apart because you over did the cheese. You really can't overdo the cheese because you are using the Quattro Formaggio shredded cheese and it is light. This is not a runny lasagne. Buon Appetito!