Uncle Vincent's Lasagna

Recipe courtesy Don Pintabona

Show: My Country, My KitchenEpisode: Sicily with Don Pinabona

Rated: 5 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
30 min
Level:
Intermediate
Yield:
15 main course portions (cut 5 by 3-inches)

Times:

Prep: 45 min
Inactive Prep: 30 min
Cook: 30 min
Total:: 1 hr 45 min

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Ingredients

1 pound ground pork
1 pound ground beef (ground round)
Olive oil
Salt and pepper
2 quarts tomato sauce
2 boxes (16-ounces) lasagna noodles, boiled according to package instructions
1/2 pound mortadella, thinly sliced
2 balls (16-ounces) smoked mozzarella, cubed
1/2 pound grated Parmigiano-Reggiano
1/2 pound grated Pecorino Romano
1/2 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

Directions

Preheat the oven to 375 degrees F.

In a large saute pan, add the pork and beef with a little olive oil, salt, and pepper, and saute 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 1/4 of the cooked meat mixture over this, then lay out 8 slices of mortadella on top. Sprinkle 1/4 of the cubed mozzarella and 1/4 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 1/4 of the grated cheese, 1/3 of the chopped herbs, another 1/4 of the cooked meat, and tomato sauce. Finish this layer with 1/2 of the chopped hard-boiled eggs.

Repeat with another layer of lasagna, remaining prosciutto and mortadella, another 1/4 of the grated cheeses, another 1/3 of the chopped herbs, remaining chopped eggs, another 1/4 of the mozzarella, another 1/4 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 1/2 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 1/2 hour before cutting so lasagna can absorb the liquid released by the cheeses.

Note : There is no salt in this recipe because the cheeses and meats should be salty enough to balance the flavors.

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Comments & Reviews

recipe Uncle Vincent's Lasagna
Linda Ontario, CA 11-24-2008
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This Italian family loves it!
Rated: 5 stars out of 5

This is the third year I've made this recipe for Thanksgiving along with the Turkey and my family loves this rich authentic... unconventional lasagna! One thing I did learn. I will be the one to do the layering! Husband and Grandson decided they could do it..and figured, what the heck, we'll use ALL the meats...nothing more embarrassing than someone take a bite and it looks like they've got the inside of a sandwich hanging off the fork! So here's the deal...FOLLOW THE RECIPE PERFECT. Makes exactly the amount for a lasagna pan. And I never have any left over! Read more
recipe Uncle Vincent's Lasagna
Stacey baltimore, MD 11-07-2008
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Fancy Lasagna
Rated: 5 stars out of 5

We call this our $50 lasagna. The cost of the ingredients add up but it's worth every penny. Without changing any amounts,... this recipe needs a real lasagna pan, which is bigger than a 9 x 13. Unless you're feeding a big family, I'd recommend using two smaller pans and freezing one. I don't like regular lasagna that much but this special version is wonderful. Would like to try adding slices of fresh mozzarella to see what that does to this. Read more
recipe Uncle Vincent's Lasagna
Robbie Ann Hilo, HI 06-10-2008
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Delicious!
Rated: 5 stars out of 5

This dish was time consuming and expensive to make. HOWEVER, it was worth the time and money. My suggestion is that you... make it, refrigerate it for 2 - 3 days, reheat it and serve. The flavors at that point have all meddled together and it's fabulous! This dish is especially delicious if you are a meat lover!Read more
recipe Uncle Vincent's Lasagna
Dan Alpharetta, GA 01-17-2008
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Really, Really Good!!
Rated: 5 stars out of 5

I really like this recipe. It was not to difficult. There is a similar recipe at http://www.mylasagnarecipe.com. The... number 1 recipe is similar. I highly recommend this recipeRead more
recipe Uncle Vincent's Lasagna
D&K Beaverton, OR 12-31-2007
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Great, but needs >1hr cook time
Rated: 5 stars out of 5

I love this recipe and make it around New years day for a football feast. I love the meaty, smokey flavor. For my lasagna,... leave the veggies out....that's what salad is for! :) I used a 13x11x2.5 ceramic pan. This recipe was nearly bubbling over. I recommend a lasgagna pan (>3" deep) Also, the 30 min cook time cannot be correct. Mine was cold after 30 min. I recommend cooking over 1hr. (Another post said they cooked 2 separate lasagnas; 30 in may work in this case) Also, I agree with the previous post about using less sliced meat. I like using 75% of the sliced meat suggested. and remember, no added salt needed.Read more
recipe Uncle Vincent's Lasagna
MARIE south huntington, NY 04-21-2007
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Reminds me of my trip to Italy
Rated: 5 stars out of 5

Fantastic Lasagna.....reminds me of my last trip to Italy....one note, this makes ALOT of lasagna....I used two pans...some... for tonight's dinner, and some for the freezer and another night...thanks for a superb, authentic meal....Read more