Roman Lasagne – Lasagne alla Romana Recipe



Lasagne alla Romana Recipe


Roman Lasagne – Lasagne alla Romana Recipe

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stars based on 1 ratings and 0 review.

Lasagna alla Romana recipe with Chopped mortadella, pancetta, fresh Mozzarella, hard boiled eggs, ground beef, and crushed San Marzano tomatoes from Paggi Pazzo

Lasagne alla Romana Recipe

Prep time: 30 mins
Cook time: 2 hours 45 min
Total time: 3 hours 15 min
Yield: 10 servings
Calories per serving: 531
Fat per serving: 21.5g

Ingredients

  • 32 ounces crushed tomatoes (San Marzano)
  • 4 ounces fresh mozzarella
  • 2 bay leaves
  • 1 cup Antico Molino Caputo flour tipo 00
  • 1 cup Moretti Semolina Flour
  • 3 eggs
  • 6 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1/4 cup fresh basil
  • 3 garlic cloves
  • 1/4 pound thick slicepancetta
  • 1/4 pound thick slicemortadella
  • 1/3 pound ground beef
  • 1 onion
  • 1/2 cup Pecorino Romano
  • 1 small carrot

Cooking Directions

  1. To make sauce, add oil to pan at medium heat for 2 minutes.
  2. Add finely chopped onion and garlic, carrot peeled, fresh bay leaves, and saute for 10 minutes
  3. In another pan, brown chopped pancetta and ground beef for another 7-10 minutes seasoned with salt and pepper and cook until meat is slightly browned
  4. Add ground beef to sauce with crushed tomatoes, chopped fresh basil, and cook at low temperature for at least 90 minutes
  5. To make pasta dough, place flour on cutting board, counter, or large bowl and shape into a volcano with an opening in the middle. Crack 2 eggs into middle of flour (removing shells) and add 1 tablespoon of olive oil
  6. Slowly beat and stir eggs in a circular motion while slowly including flour into egg mix. After several minutes, egg and flour will come together creating greater consistency and become soft like dough mixture. Once thicker, use hands to press remaining flour into dough and push, flatten, and kneed until ready (add water to mixture if necessary)
  7. Take pasta dough and cover with large bowl for 30 minutes or put in plastic wrap and put in fridge
  8. To make lasagne pasta, take dough and flour on both sides, then use hands to flatten. Add dough to machine at highest level continue to put pasta back in machine until pasta thins, flouring lightly on both sides. Cut into long sheets to fit into lasagne dish
  9. Preheat oven at 425 degrees and lightly dress bottom of pan with sauce
  10. Boil water and add egg, after 15 minutes remove egg, then chop
  11. Grate Pecorino Romano into a bowl and chop fresh mozzarella and mortadella
  12. Add light sauce to bottom of pan, then layer with 4 lasagne sheets with dressing of sauce, chopped fresh mozzarella,chopped egg, chopped mortadella (repeat again for second layer)
  13. Add more sauce to top of lasagne with Pecorino Romano sprinkled on top
  14. Cover lasagne with sheet of aluminum foil and place in oven and cook for 45 minutes
  15. Once done, remove from oven and let rest for 10 minutes before slicing and serving

Let it Rip!

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