I learned to cook from my two Sicilian-born grandmothers, my maternal grandfather and my mother. Each had a slightly different version of classics, like lasagna. This recipe pulls favorite qualities from each.
In our family, lasagna was reserved for special occasions. I believe that the simplest sauce allows the flavors of the cheese, herbs and the accompanying wine to shine through. The secret to good lasagna is in the layering.
— Mike Desimone
INGREDIENTS
- 3 pounds whole-milk ricotta
- 1 cup Locatelli Pecorino Romano or other pecorino cheese, grated
- 2 eggs, whisked
- ¾ cup fresh basil, chopped
- ½ cup fresh Italian parsley, chopped
- ½ teaspoon sea salt
- ½ teaspoon fine-ground black pepper
- 2 pounds dry Italian lasagna noodles
- 2 pounds whole-milk mozzarella cheese, grated
- Marinara sauce (see below)
INSTRUCTIONS
- Boil lasagna noodles according to package directions. Drain and lay flat.
- In a large bowl, mix ricotta, pecorino, eggs, basil, parsley, salt and pepper.
- Heat oven to 375˚F.
- Spread 3 large spoonfuls of marinara sauce on bottom of a large baking dish, and layer of lasagna noodles on top. Spread spoonfuls of marinara over noodles. Layer with spoonfuls of ricotta mixture, and sprinkle handful of mozzarella.
- Cover with another layer of noodles, and repeat the process until all ingredients are used, and you have at least 3 or 4 layers. Top with marinara and mozzarella.
- Bake for approximately 1 hour, or until the top layer of cheese is brown and bubbly.
- Let rest 15–20 minutes before cutting. Serves 8.
Best Wine to Pair with Lasagna?
Best Answer: Sangiovese
Why? Because tart and savory Sangiovese drinks well with the intensity of lasagna. This is because the high acid and rustic flavor profile cuts through creamy fat and tarantellos with tomato at the same time. Heck, if you want to go the non-traditional route (Tex-Mex Lasagna anyone?), Sangio is up for the challenge.
Sangiovese is delicious, ubiquitous (it’s Italy’s top grape), and drinks well with every style of lasagna. We both could be talking about lasagna, but we might be talking about two different things. Maybe in your head, it’s red sauce all the way, stuffed with ricotta, sausage, and eggs like Nonna made. Maybe it’s thick with Béchamel and Bolognese, an oozing testament of indulgence, best enjoyed sparingly. - Courtesy Wine Folly