Time: 3 hours 50 minutes
Complexity: easily
Servings: 12

Lasagna for a romantic dinner - a detailed recipe.

Ingredients:

Lasagna

• 1 box (450 g) of lasagna pasta
• Salt
• 4 cups ricotta cheese
• 2 tbsp. l. grated pecorino cheese
• 1/2 tbsp. grated parmesan cheese
• 350 gr. grated mozzarella cheese (about 3 tbsp.)
• 2 large eggs
• 5 sprigs fresh thyme, chopped

Tomato sauce

• 800 g of pureed canned tomatoes, preferably San Marzano
• 1/2 cup diced pancetta (about 60g)
• 2 tbsp. l. olive oil
• 1 large onion, diced
• Salt
• 2 cloves of garlic, crushed with a knife blade and chopped
• A pinch of red pepper flakes

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pasta lasagna, pancetta, tomato sauce, ricotta cheese, Pecorino Romano cheese, mozzarella cheese, red pepper flakes, thyme

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Preparation:

Step 1
• Make the sauceIn a large skillet, sauté the pancetta in olive oil over medium heat until golden brown, 4 to 5 minutes; season with salt. Add the onion and cook until soft and translucent, stirring frequently, 6 to 7 minutes. Add the garlic and red pepper flakes and cook for another 2 to 3 minutes, stirring.
Step 2
• Pass the tomatoes through a mechanical mill (or puree in a food processor) and add to the pan. Pour in about 2.5 cups of water and season generously with salt. Cook the sauce for 2-3 hours, stirring occasionally. Taste and adjust the seasoning if necessary.
Step 3
• Preheat oven to 190°C.
Step 4
• Make lasagnaCook lasagna noodles in a large pot of salted boiling water for 10 minutes, until al dente.
  
  Fill a bowl with salted water and ice. Place the pasta in it to prevent cooking. Drain the pasta and place it on a linen towel to absorb excess water.
Step 5
• In a bowl, place all the ricotta and pecorino, half the parmesan and mozzarella, mix the cheeses with the eggs, thyme, and season with 2 teaspoons of salt.
  
  Spoon a ladle of tomato sauce into the bottom of a 22 x 32 cm (9 x 13 in) pan. Line each with lasagna noodles and spoon a tablespoon of cheese onto each, turning the mixture three times. Top with more lasagna noodles and pour tomato sauce over the top. Sprinkle the remaining cheese mixture over the top of the lasagna.
Step 6
• Bake until the lasagna is crusty and the sauce is bubbling, about 1 hour. Let it rest for 10 minutes, covered with foil, then serve with Bolognese sauce.

Votes: 15