I’m calling
the marinara a reduction because it’s made with fresh tomatoes and tomato paste
that cook at a constant simmer until reduced to a thick, rich sauce. It holds
together when baked in the lasagna better than a thin sauce that may be runny in the final dish.
For this recipe, it’s important to leave the pan partially covered as the tomatoes cook to let their natural juices evaporate. This
allows for a reduced, concentrated tomato flavor to complement the lean beef
and creamy, salty cheeses.
Note: Cook the tomatoes in a large,
nonstick skillet instead of a deep pot, which lets the sauce spread out,
speeding up the evaporation and thickening process.
Serves 6
Ingredients
For the Marinara
- 2 tbsp
olive oil
- 3 garlic cloves finely chopped
- 1 large
shallot, finely chopped
- 2 1/2 lbs
mixed large roma and stem tomatoes, peeled and cut into small pieces
- 1/4 cup
plus 2 tbsp tomato paste (preferably double-concentrated Italian)
- 2 tbsp
chopped flat-leaf parsley
- sea salt
- freshly
ground black pepper
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Tomatoes Ready to Peel |
For the Beef Lasagna
- 12 uncooked lasagna noodles
- 1 tbsp
olive oil, plus more for oiling dish
- 1 1/2 lbs
ground sirloin
- 2 garlic cloves, finely chopped
- 1 small
onion, chopped
- 1 tsp dried
oregano, plus more for garnish
- sea salt
- freshly
ground black pepper
- 1 cup
shredded Parmesan cheese, divided
- 8 oz fresh
mozzarella (2 large balls), thinly sliced
- 2/3 cup
finely grated Pecorino Romano cheese
|
Cheeses for the Lasagna |
Preparation
For the Marinara
- Heat a
large, nonstick skillet over medium heat and add the olive oil. Add the garlic and shallot and cook, stirring frequently, until softened, 2 minutes.
- Add the tomatoes,
tomato paste, and parsley and season with salt and pepper. Reduce the heat, but
maintain a simmer, and cook partially covered until reduced to 2 cups,
about 45 minutes. Remove from the heat and set aide.
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Shallot and Garlic Beginning to Cook |
|
Marinara Beginning to Cook |
|
Marinara Reduction |
For the Beef Lasagna
- Cook the lasagna in a large pot of boiling, salted water 8 minutes. Drain and rinse under cold water.
- Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
Add the beef, garlic, onion, and oregano and season with salt and pepper. Cook,
breaking up the beef, until just cooked through, 7-8 minutes.
- Remove from the heat and cool to room temperature. Place in
a bowl and stir in 1/2 cup Parmesan cheese.
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Sirloin Beginning to Cook |
|
Beef and Parmesan Mixture |
- Preheat the oven to 350° F.
- Lightly oil a 13 X 9-inch baking dish and place 4 lasagna noodles
in the bottom, slightly overlapping each. Spread 1/2 the beef mixture over the
noodles.
- Place 1/2 the mozzarella slices over the beef, then spoon
1/3 of the marinara over the top. (The entire beef and cheese layer will not be
covered.) Repeat the layer.
- End with another layer of noodles and spread the remaining
marinara on top. (Yes, this means there are 2 layers of noodles close to the
top of the lasagna—a good al dente texture and taste when you bite into the
lasagna.)
|
1st Layer of the Lasagna |
|
1st Mozzarella Layer |
|
1st Layer with Mainara |
- Sprinkle the remaining Parmesan and the Pecorino Romano
cheese on top. Place in the oven and bake until the cheese is bubbly and
slightly browned, 35-40 minutes.
|
Lasagna Ready to Bake |
|
Baked Lasagna |
- Remove from the oven and rest 10 minutes. Slice
the lasagna into 6 large or 8 small pieces and serve.
|
Beef Lasagna with Fresh Mozzarella and Marinara Reduction |
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