It took me about three seconds to decide what my contribution would be for this month’s What’s Baking challenge. Dani from Cloud 8 1/2 chose “A Family Favorite” as the theme, and I immediately knew I’d be making one of our family’s absolute best dishes.
Although my Nana is Greek, she made amazing Italian food. I guess if you marry an Italian and live in his country for a while, you don’t have much of a choice but to perfect the cuisine. Most of her memorable meals are from her homeland, but this dish is one that shines through just about all of the others, and I often wonder if perhaps her mother-in-law showed her the ropes with it.
This dish holds so many memories for me…sure, there are other versions of lasagna that I enjoy, but not as much as this, and that’s likely the reason why. Obviously, it tastes delicious too, even if it isn’t the prettiest looking plate 🙂
The additions of hard boiled egg and salami may seem odd to some people…and for those people, I feel very sorry. Don’t judge. Just trust me.
I try my best to give accurate measurements when making dishes like this – ones that I’ve been making for so long and never measured before. I do it now because I know it helps all of you. But, with lasagna, much of it really is approximate, or enough to fill or layer the pan that you’re working with. So, a lot of eyeballing may be necessary.
It’s also a good idea to have everything ready BEFORE assembly…don’t chop or cook while putting the lasagna together. Do all the prep work first, then sort it all out on your work station, then layer. The French call it “mise en place”…I have no idea what the Italians call it 🙂
Thanks for a great challenge, Dani! It gave me a good reason to make my favorite 🙂
24 lasagna sheets, cooked slightly al dente
1 1/2 pounds ground beef, cooked
1 large (32 oz) container ricotta cheese
salt and pepper
1 pound fresh mozzarella cheese, grated (or torn into small pieces)
grated pecorino romano cheese
8 hard boiled eggs, peeled and chopped
1/2 pound thinly sliced genoa salami, chopped
Preheat oven to 350 degrees. In a bowl, combine ricotta with egg and a bit of salt and pepper. Set aside. Place all other items in separate bowls to prepare for layering.
Cover the bottom of a 9×13 pan with some marinara. Add 8 lasagna sheets, layering them vertically (this is approximate – use enough to cover the bottom of your pan). Add beef on top of pasta, followed by spoonfuls of the ricotta mixture, followed by mozzarella, then egg and salami.
Top all ingredients with sauce, then add another layer of pasta, and continue in the same order as above. Add sauce, then the top layer of pasta, followed by more sauce, a little mozzarella, and pecorino romano.
Bake for about 35-40 minutes, or until lasagna is entirely heated through. Let rest for a few minutes before cutting.