lasagna recipe (my family recipe)

                                   
                                                                LASAGNA 💝

It's time for dinner, your stomach rumbles and like any good pasta lover, you decide to treat your self and go to dinner at bravo! when you arrive, you are immediately overcome with the aroma of bolognese simmering for hours and hours to perfection, the scent of fresh-baked focaccia bread and delightful sounds of families enjoying a meal togheter. you peruse the menu looking at all of the amazing  Italian delicacies, but thatlittle voice inside your head keeps whispering "lasagna,order lasagna!" and how can you argue with that voice?  you give in , order Mama's lasagna bolognese, and instantly feel satisfied with your wise decision. Hungry yet? as we pay homage to this ingredible dish this week , we not only wanted to talk about how amazing lasagna is , but also look into the history of this delicious dish





You may not know this , but techniccaly, lasagna did not originate in italy as you may expect. it's origin can be traced back to ancient Greece . the name lasagna is derived from the greek word "lasanon" ,the first know form of pasta
lasanon was not traditional lasagna as we know it with traditional italian ingredients, but it was composed of layers of pasta and sauce, so it basically got its name from the method in which it was made. not for its ingredients

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 fas-forward a few centuries... Many countries have debated for years who came up with first lasagna recipe . of course , italy claims they were the first , but really should be credited for perfecting the layers and layers of deliciousness that is lasagna. in fact researchers in Britain found a cookbook with a lasagna recipe that date back to the 1390s , staking their claim to the first lasagna.

 To recap, the name can be traced back to Ancient Greece, the recipe to britain and generations of perfecting the dish to italy! Regardless of who can claim the lasagna fame, we are gratful to whomever is responsible fo passing this recipe on through centuries ! MANGIA!!!!

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 Our recipe for today is : lasagna

the ingredients:

for the sauce:

1 cup extra virgin olive oil
2 medium red onion , finely diced
2 large cloves minced garlic
8 ounces pancetta ,diced
    salt and freshly ground pepper
2  28-ounce cans italian plum tomatoes
3 tablespoons tomato paste
3/4 pound sirloin
1/4 cup freshly grated pecorino Romano
2 eggs
10 sprigs fresh parsely,leaves only ,washed and dried
2 large whole cloves garlic
1/2 cup flour
1 pound italian sausage , a mix of hot and sweet

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 for the lasagna:

1 15-ounce container ricotta cheese
2 extra-large eggs
2 cups freshly grated pecorino Romano
1/2 cup chopped parsely
1 pound mozzarella ,grated
16 sheets fresh lasagna noodles,perferably Antica Pasteria

directions:

Step 1:
for the sauce , heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat Add the onions , minced garlic and pancetta, and cook , stirring for 10 minutes , until the onions are wilted . Season liberally with salt and pepper .Raise heat slightly, Crush the tomatoes into the pan , and add their juice .Add the tomato paste and 2 cups lukewarm water .Simmer for 1 hour.

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 Step 2:
 combine the sirloin, cheese and eggs in a large bowl. Chop the parsely with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper . Using your hands, mix until all ingredients are well blended .Shape into meatballs and set aside .

Step 3:
           
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Heat the remaining oil in a large skillet over medium-high heat.
Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown he meatballs on all sides ( do not cook through) and transfer to the sauce.

Step 4:
 in a clean skillet , brown the sausages over medium-high heat .Transfer to the sauce. Simmer 1 1/2 hours.

Step 5:
Heat the oven to 350 F . in a large bowl , combine the ricotta, eggs , pecorino Romano, parsely and all but 1 cup of mozzarella. season well with salt and pepper .Mix throughly

Step 6:
Remove the meatballs and sausage from the sauce , and set aside to cool slightly , then coarsely . Spoon a thick layer of sauce into the bottom of a 9-by12 inch lasagna pan . Cover with a layer of noodles. Spoon more sauce on the top, then add a third of the meat and a third of cheese mixture.Repeat for 2 more layers , using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.
                           bon appetit!