Lasagna is a classic comfort meal and just like pizza, you can mix up what you put in it, so I decided to take inspiration from my favorite pizza topping mix, pepperoni and jalapeno.
Unfortunately, (or fortunately) my request for a stick of pepperoni in my instacart order turned into sliced sopressata, so we’re using that in it’s place. I decided to put an extra fat boy spin on it by using spicy Italian sausage, and hot honey with the sopressata and pickled jalapenos.
Lasagna, the epitome of comfort food, is a dish that transcends generations, bringing people together with its layers of savory goodness. Whether you're a seasoned chef or a kitchen novice, mastering the art of lasagna is a rewarding endeavor that promises a symphony of flavors in every bite.
Start your lasagna journey with the foundation – the pasta. Opt for high-quality, durum wheat lasagna noodles for the perfect texture. Ensure they're cooked al dente to maintain that ideal balance between firmness and tenderness.
A classic lasagna is often synonymous with a hearty meat sauce. In a skillet, brown ground beef or Italian sausage, infusing it with garlic, onions, and a blend of Italian herbs. Consider adding a splash of red wine for depth of flavor. The result? A robust, meaty masterpiece that will become the soul of your lasagna.
What's lasagna without the indulgent creaminess of cheese? A perfect blend of ricotta, mozzarella, and Parmesan is the key to achieving that gooey, cheesy perfection. Spread a generous layer between each pasta sheet for a luxurious and satisfying bite.
A rich, homemade tomato sauce ties everything together. Simmer tomatoes, garlic, basil, and oregano into a luscious concoction that complements the layers of pasta, meat, and cheese. The secret to a standout lasagna is a well-balanced and flavorful tomato sauce.
Preheat your oven and cover your lasagna with foil before baking to allow the flavors to meld. Uncover during the last 10-20 minutes for that perfect golden-brown crust. The aroma wafting through your kitchen will be irresistible.
Resist the temptation to dive in immediately. Allow your lasagna to rest for at least 15 minutes after baking. This time allows the layers to settle, making it easier to cut into perfect, mouthwatering portions.
Crafting the perfect lasagna is a culinary adventure that promises a delicious reward. From selecting the finest ingredients to savoring the final, bubbling masterpiece, each step is a celebration of flavors and tradition. With this guide, you're well on your way to creating a lasagna that will be remembered and cherished by all who indulge in its delicious layers. Embrace the joy of cooking and let the aroma of your homemade lasagna fill your kitchen with warmth and satisfaction.
Chili Bear Lasagna
Ricotta Mixture
2 ½ cups full-fat ricotta cheese
1 egg
Zest from one large lemon
½ cup chopped parsley
1-2 tbsp hot honey
salt and pepper to taste
Meat Sauce
2 tbsp olive oil
1 diced yellow onion
1 lb spicy italian sausage
5-7 minced cloves garlic
3 tbsp tomato paste
12 oz or 1 ½ cup picatta sauce
28 oz can of whole peeled tomatoes, crushed or blended
2 tsp dried oregano
Salt and pepper to taste
1 tbsp hot honey
1 small parmesan cheese rind
Lasagna
8 oz dried lasagna pasta sheets
1 cup freshly grated parmesan cheese
½ cup fresh basil leaves
¾ cup bite-sized soppressata slices
1 cup pickled jalapeno slices
Hot honey
Directions
Pre-heat oven to 375 F or 190 C
Ricotta Cheese
In a large bowl combine all the ingredients for the ricotta mixture and set in the fridge while you prep the rest of the dish
Meat Sauce
Heat a large dutch oven or heavy bottom pot over medium-high heat. Once hot add in olive oil. Next add in the onion and sweat out for 4-5 minutes. Then push the onions to the sides of the pot exposing the pot. Add in the meat and flatten it out to brown it. After 5 minutes or until it removes easily from the bottom, flip and brown the other side for another 5 minutes. Then start to break it up and incorporate it into the onions. Add in the garlic and mix well. Next add in the tomato paste and stir well before adding in the passata sauce. Mix and stir for 1-2 minutes and then add in the blended or crushed tomatoes. Stir for another minute and then add in the oregano, salt, black pepper, hot honey and parmesan cheese rind. Lower the heat to low and let simmer while you move on to making the pasta. Taste and adjust the seasoning to your liking.
Pasta
Bring a large pot of water to a boil and cook the pasta sheets according to the package instructions. You want them undercooked so they finish cooking in the oven with all the other ingredients. Lay out the sheets in a single layer on a clean dish towel.
Assembly
In a 9x13 baking dish, spoon out about a 3/4 of meat sauce on the bottom, add a layer of pasta sheets, then add about ⅔ cup of ricotta, ¼ of the sopressata, some basil, parmesan cheese, meat sauce, noodles and then repeat until you’ve used all the pasta sheets, making sure to have enough meat sauce, cheese, sopressata, basil and parmesan for the top layer. Add the pickled jalapenos on top. Then cover with foil and bake for 25-30 minutes covered and 20 minutes uncovered. Remove from the oven, drizzle with hot honey and let it cool for 15 minutes before slicing and serving. Enjoy!
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