Chef Elie Rouhana from Russo's Coal-Fired Italian Kitchen stops by Good Day to celebrate Lasagna Day.
For Lasagna Meat:
2lbs Lean Ground Beef
½ Cup Extra Virgin Olive Oil
3 Cloves fresh garlic, minced
1 Whole Large Onion, finely chopped
1lbs Carrots, peeled and diced ¼"
1lbs Celery, diced ¼"
1 Cup Romano Cheese
½Tbsp Black Pepper
1Tsp Dried Oregano
1Tsp Granulated Garlic
2Tbsp Italian Parsley, finely chopped
3Tbsp Fresh Basil, rough chop
4ea. Dry Bay Leaf
½ Cup Red Wine (Chianti)
8 each Lasagna Sheets (Frozen, cooked)
2 Cups Ricotta Cheese
1lbs Shredded Mozzarella Cheese
1 Cup Grated Romano Cheese
½ Cup Italian Parsley, finely chopped
½ Cup Fresh Basil, rough chop
5 Cups Bolognese Sauce (Meat Sauce)
In a large pot, over medium, heat olive oil and cook onion until translucent. Add garlic and cook till golden brown.
Break up the beef in a separate mixing bowl and add salt, black pepper, oregano, granulated garlic and bay leaf and mix well with your hands to combine.
Add the beef mixture to the onions and garlic and cook over medium heat, for 10 minutes.
Add celery and carrots and cook for additional 10 minutes, stirring occasionally.
Add red wine and cook for additional 5 minutes. Add Romano cheese, parsley and basil and cook for 10 more minutes. Stir well to combine.
Remove from heat and place the meat mixture in a colander to drain the excess grease.
In a 13x9x2 inch glass casserole, spread 1 cup Bolognese sauce over the bottom of the dish.
Arrange two lasagna sheets on top of the sauce to cover the casserole. Using a spoon spread beef mixture, sprinkle with mozzarella cheese, Romano cheese, parsley and basil. Pinch ricotta cheese over the mixture.
Arrange two more lasagna sheets and repeat this procedure to have 2 layers of meat.
Cover the last layer with last two pasta sheets, spread Bolognese sauce and sprinkle with mozzarella cheese.
Bake at 375' for 45 minutes. (Make sure cheese is golden brown).
Allow to cool before serving. (Sprinkle with chopped Italian parsley and Romano cheese for garnish).