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Prep Time: 20 Minutes Cook Time: 80 Minutes |
Ready In: 100 Minutes Servings: 12 |
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From the Chef at Patsy's on 56th Street, New York City. Patsy's Savory Meatballs #rz.137551 can be made ahead for use in this recipe. Ingredients:
2 1/4 lbs fresh lasagna sheets (4 by 8 inch ) |
coarse salt |
10 cups pasta sauce (homemade or store-bought) |
3 cups meatballs (1/2 recipe meatballs for patsy) |
1 1/3 cups freshly grated pecorino romano cheese |
1/4 cup chopped fresh basil leaf, plus more for garnish |
2 lbs sweet italian sausage, broiled and thinly sliced |
2 lbs fresh mozzarella cheese, cut into 1/2-inch cubes (about 2 1/4 cups) |
2 cups fresh ricotta cheese |
1 large egg |
Directions:
1. Bring a large pot of water to a boil; season with salt. Add lasagna sheets and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water.
2. Preheat oven to 450 degrees.
3. Pour 1 cup sauce into a shallow baking dish; set aside.
4. Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.
5. Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish.
6. Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge.
7. Repeat with remaining 3 cut sheets and corners.
8. Line edges of pan in the same manner using full-size sheets dipped lengthwise.
9. Finish lining the bottom of the pan with 2 full sheets.
10. In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish.
11. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
12. In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish.
13. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
14. In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish.
15. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
16. In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish.
17. Top with 1 cup sauce.
18. Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.
19. Cover lasagna with a clean, damp kitchen towel.
20. Double-wrap baking dish in aluminum foil.
21. Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water.
22. Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes.
23. Remove from oven; let stand 15 minutes before serving.
24. Garnish with remaining basil, and serve with remaining sauce, if desired.
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