4 Videos | Photo: Sloppy Lasagna Recipe
Ingredients
- 2 pounds curly edge lasagna noodles
- Salt
- 2 tablespoons extra-virgin olive oil
- 2 pounds ground beef, pork and veal mix
- 1 medium onion, finely chopped
- 1 small carrot, grated or finely chopped
- 3 to 4 cloves garlic, finely chopped or grated
- 2 fresh bay leaves
- Freshly ground black pepper
- 2 pinches ground cinnamon
- 3 tablespoons tomato paste
- 1 cup white wine
- 1 (28-ounce) can San Marzano tomatoes
- A handful basil leaves, torn
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 to 2 1/2 cups milk, eyeball the amount
- Freshly grated nutmeg, to taste
- 1 1/2 cups grated Parmigiano-Reggiano
- 2 cups fresh ricotta cheese
Directions
Bring a large pot of water to a boil over medium heat. Break all of the pasta sheets into irregular, larger than single bite-sized pieces. Salt the water, then add the pasta and cook to a little shy of al dente. Drain and set aside in a large bowl.
Heat the extra-virgin olive oil in a heavy bottomed pot or large skillet over medium heat. Add the meat, press it into an even layer and brown it for 3 to 4 minutes before moving. Turn the meat and add the onions and grated carrot. Stir and cook a few minutes to soften, then add the garlic, bay leaves, salt and pepper, to taste, and the cinnamon. Cook for a couple of minutes, then stir in the tomato paste, wait for 1 minute then add the wine. Reduce for a minute more, then add the tomatoes, breaking them up as you stir. Reduce the heat to a simmer and add the basil.
While the sauce simmers, in a medium sauce pot, melt the butter over medium heat and whisk in the flour. Cook for 1 minute, then whisk in the milk and nutmeg, and season with salt, pepper, to taste. Let cook for a couple of minutes to thicken, then stir in 1/2 cup of the grated cheese and turn off the heat.
Heat a broiler.
Add the meat sauce to the bowl with the pasta and toss. Layer half of the pasta into a lasagna pan and scatter with dollops of fresh ricotta cheese. Top with remaining pasta. Pour the white sauce over the pasta and scatter the remaining 1 cup of the grated cheese over the top. Put under the broiler to brown and bubble. Remove from the broiler and serve.
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By IronWarrior
Milpitas, CA
on April 15, 2012
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Thanks Rachael...This recipe was awsome.
I even managed to find the San Marzano Tomatoes at my local Lucky's market.
I cut the amounts in half since I only cook for 2. I used the full 28oz can of tomatoes though and did not cut the ingredients for the cheese sauce. It came out just perfect. The kewl thing about this recipe was being able to break down the noodles to smaller sizes and after cooking them just mix them in with the meat sauce.. I will be putting his recipe on my list of favorites. Thanks again, you're awsome!!!!
By imabandgeek4eva
on January 04, 2012
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This may be a "30 Minute Meal" for an experienced chef like Racael who can prep quickly (or during commercial breaks etc., but it took me closer to an hour (55 minutes to be exact. I halved the recipe because there are only 2 of us, but I kept the amount of canned tomatoes the same, which I believe helped tremendously with the issue that people are mentioning of not enough sauce/too many noodles. I also added a little fresh parsley with the basil.
So, was this a 30 minute recipe? No
Did it take less time than a regular lasagna? Yes (All the other lasagnas I've made take at least 2-3 hours
Did it leave a mess in the kitchen? Yes (well duh, making a lasagna is messy business no matter how long it takes
Was it tasty? Yes
Was it worth the time and effort? Yes
Would I make it again? Definitely :
Tip: DEFINITELY cook your noodles last so they don't sit around and get stuck together like mine did. Also maybe add a little cayenne or red pepper flakes to the sauce to take it up a notch.
By Cathalain
on December 04, 2011
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Saw this on '30 Minute Meals' on Hulu, decided to try. Followed instructions to the letter, but omitted Reggiano (at 15 dollars a pound, too pricey for one dish and substituted mozzarella. The white sauce was a treat; nutmeg accentuated the mellow flavor. White wine flavor overpowering in the tomato sauce, but admittedly don't cook with alcohol much. A nice change from typical lasagna; no leftovers in this house to speak of. Will make again, maybe with sausage or other meats.
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