Uncle Vincent's Lasagna

Total Time:
1 hr 45 min
45 min
30 min
30 min

15 main course portions (cut 5 by 3-inches)

  • 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
  • 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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