Alex Guarnaschelli's grandmother's lasagna recipe

 Sauce:Heat olive oil in a medium skillet. Add onion, garlic, and 1 tablespoon salt. Cook for 2 minutes with red pepper flakes and sugar. 

Add tomatoes, juices, and oregano. Stir occasionally for a few minutes over high heat. Season, add basil, and remove from heat.

Make the meatballs by spreading the beef and veal in a large bowl. (This evenly distributes seasonings throughout the meat.) Sprinkle 2 teaspoons salt.

Sprinkle bread crumbs, Parmigiano-Reggiano, and parsley over the meat and mix with your hands. Whisk egg and garlic in a small bowl. Drizzle egg mixture over meat. Hand-mix the meat.

Meatball test: Hand-form a 1-inch meatball. High-heat a splash of canola oil in a small skillet. When the oil starts to smoke, add the meatball, lower the heat, and cook for 2–3 minutes.

If it's too wet, add more breadcrumbs to the bowl. Add water if needed. Season the bowl mixture as needed. Roll the remaining meat into 40 small meatballs.

Cook the meatballs: Heat half the canola oil in a large skillet over medium heat. When the oil begins to smoke lightly, remove the pan from the heat and add half of the meatballs in a single layerng.

Brown the meatballs until medium-rare, 2 to 3 minutes, on high heat. Drain them on a kitchen towel-lined baking sheet with a slotted spoon or spatula.

Cook the pasta: Bring 6 quarts of water to a boil in a large pot over high heat with 1/2 cup salt. Seawater should flavour pasta water.

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Add the lasagna sheets and stir with a slotted spoon for 4 minutes. Rinse, drain, and repeat. The pasta should feel firm.

Preheat oven to 350°F.
Lasagna: Spread a thin layer of sauce in a 9 × 13-inch baking pan. Cover sauce with pasta sheets. 

Sprinkle one-fourth of the mozzarella, ricotta, and Parmigiano-Reggiano over the pasta, then add another thin sauce. Distribute one-third of the meatballs evenly. Layer twice more.

Bake the lasagna: Cover the dish tightly with foil and place in the centre of the oven. 45-minute bake. Remove foil and raise oven temperature to 450°F. 

10–15 minutes is enough time to brown the lasagna. Serve lasagna after 15 minutes of cooling.

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