Lasagna Bolognese with Spinach Noodles & Homemade Ricotta Cheese 5 pounds tomatos, Heirlooms like Cherokee Purple are perfect 9 cloves garlic, minced 1 large sweet red pepper, roasted and peeled 1 large onion, diced ⅓ cup red wine vinegar water or chicken stock, as needed ½ teaspoon kosher salt 1 teaspoon cracked black pepper 1 teaspoon crushed red pepper flakes 1 tablespoon dried oregano 2 tablespoons extra virgin olive oil 3 whole bay leaves 1 pound hot Italian sausage, bulk not links 1 pound sweet Italian sausage, bulk not links 1 gallon whole milk 1 quart heavy cream 4 whole lemons, juice and zest 12 whole basil leaves, sliced thin ½ teaspoon kosher salt 12 oz. frozen spinach, squeezed dry and chopped fine 1 teaspoon kosher salt 2 tablespoons extra virgin olive oil 3 large eggs 3 ½ cups flour, or more as needed 1 pound shredded mozzarella cheese This is the classic Italian Lasagna and it is a very complex one with a lot of steps but the results are worth it. One comment I got after serving it was that you tasted something different with each bite. Even cold the next day it is lighter than the standard lasagna. The only real change I have made is using homemade Ricotta. Classic Lasagna usually calls for Béchamel sauce. After reviewing though I can honestly say the only step that you can leave out if you must is making the noodles. Standard store bought noodles will work but the results wont be as light...a word you rarely associate with lasagna. But if you have a pasta machine I would recommend making the spinach noodles...but by no means substitute store bought pasta sauce or ricotta cheese...making your own makes all the difference in the world. Its funny. I did not realize just how many steps are required to make this dish until I wrote out this recipe for a friend...its a lot of work but the work can (and should) be stretched out for several days and the results are definitely worth it. MAKING THE SAUCE I highly recommend making this sauce from heirloom tomatoes like Cherokee purple or Brandywine or even a good hybrid like Carolina Golds...which would make a very pretty orange sauce. (1) Core the tomato stems out with a melon baller and score the bottoms with an X. (2) Bring 1 1/2 gallons of water to a boil and drop the tomatoes in a few at a time and blanch for about a minute then remove and drop into cold water. Repeat until all of the tomatoes are done. (3) Peel the tomatoes and quarter to remove as many seeds as possible then dice and place in a bowl and sprinkle with the salt. (4) Roast the sweet red pepper either on a gas burner or under the broiler until well charred on all sides...place in a bag or covered container and allow to steam for about 15 minutes then rinse off the char and dice. (5) Heat the olive oil over medium heat in a large sauce pan or dutch oven. Add the garlic and crushed red pepper flakes and allow to cook in the oil briefly...for no more than a minute stirring frequently then add the onions and pepper and saute until the onions wilt. then add the tomatoes. (6) Simmer the tomatoes stirring frequently until they release their moisture...add the pepper, the bay leaves and the oregano and any water (or chicken stock...1/2 cup a a time as needed. Transfer to a slow cooker and add the red wine vinegar and bring to a simmer and cook for 4 or 5 hours until the sauce thickens. (7) Crumble the hot Italian sausage and brown until done then drain off the grease and fold into the sauce. (8) Repeat with the sweet Italian sausage and refrigerate. (9) Allow the sauce to rest in the refrigerator for 2 or 3 days to allow the flavors to marry. MAKING THE RICOTTA As far as I am concerned this is the most important ingredient and not one to be replaced with an inferior store bought cheese. Dont be daunted...this cheese is really simple. Having a quick read thermometer is essential though. This cheese is not technically Ricotta since Ricotta is made from the whey left over from the making of Parmesan cheese...hence its Italian name...re boiled. This cheese is actually a white or bag cheese. It does not melt and if more liquid is pressed out of it, it becomes Paneer and can be used in Indian cooking. (10) Combine the milk, the cream, 1/2 teaspoon salt and the lemon juice and zest in a stainless steel, enamel or glass pot and place on the stove on low heat...If you are afraid of scorching the milk set the pot in a larger pot and add water to make a large double boiler arrangement. (11) Slowly heat the milk to 180 degrees stirring rarely. it should be stirred with a wooden spoon no more than than 4 times and then when stirred it should be done slowly and gently so not to break up the curds. (12) When the milk reaches 180 increase the heat to high and raise the temperature (you can remove the pot with the milk from the double boiler for this) to 208. Remove from the heat and allow it to sit for 10 minutes. (13) Slowly pour the hot curds and whey into a very fine mesh screen strainer or a double layer cheese cloth and allow it to drain for 15 minutes. (14) Place the cheese in a container and refrigerate. It will keep for 4 to 5 days. MAKING THE SPINACH NOODLES Right out...if you do not have a pasta machine use either store bought lasagna noodles or if you can find them commercially made Spinach lasagna noodles. These noodles are delicate and rolling them by hand would be too difficult if youve never made noodles that way before. (15) Thaw out the Spinach and squeeze out as much water as possible then chop as fine as possible or place it in a food processor and process until fine...but do not puree. (16) In a large bowl or a Kitchen Aide bowl place 2 cups of flour and the salt. Mix throughly and create a well in the middle of the flour. Add the eggs...2 tablespoons of olive oils and the spinach. (17) If you have a Kitchen Aide using the dough hook and start on low mix the ingredients together until the dough forms. If making by hand begin with a fork and blend together then when the dough is thick enough begin kneading by hand adding flour as needed. Conversely you can also make this in a food processor and process until it is too dense to continue then pour onto a floured surface and finish by hand. However you make it the final product should be a soft slightly tacky dough. Wrap in plastic film wrap and allow to rest for about an hour. (18) Bring 1 1/2 gallons of salted water to a boil. (19) Cut the dough into 5 or 6 portions. and dredge in flour. (20) Using your pasta machine start on the lowest setting...0 or 1 depending on the machine...roll the dough through it then fold and repeat then fold and repeat until you achieve a rough rectangle. Dredge in flour and set aside. Repeat for each portion. Then turn the dial the next notch up and roll the sheets through once. Then turn the dial up again and repeat. All told the dough should be run through the machine 3 or 4 times up from 0. if you stop at 3 the noodles will be thicker and more robust...if you go up to 4 the noodles will be thinner and more delicate. Either way you will end up with sheets 3 to 4 feet long. (21) Cut the noodles into into 13 or 14 inch portions and drop one or two at a time in the boiling water and cook for no more than 2 minutes stirring gently with a wooden spoon. (22) Pour into a strainer and drop into cold water to stop cooking and drain. Expect to lose several pieces because the noodles are delicate. ASSEMBLING THE LASAGNA (23) Preheat the oven to 375. (24) Thinly slice the basil leaves crosswise into a fine chiffonade and stir into the Ricotta. (25) Grease a 14 by 8.5 casserole dish and spoon a few ladles of the sauce on the bottom. Then lay 3 or 4 lasagna noodles on top of the sauce...and spoon some more sauce on top of that. (26) Spoon some of the Ricotta on top of the sauce and noodles...It will have to be plopped on in spots per se since it is too thick to spread and since it doesnt melt it doesnt need egg to hold it together. Then Sprinkle the mozzarella cheese on top of that then layer the noodles on and repeat...all told you should have three layers of noodles, sauce and cheeses. (27) After you add the last of the cheese on top sprinkle with dried oregano and place in oven and bake for 45 minutes to 1 hour. Remove from oven and allow to rest for about an hour before cutting. ENJOY. •The photo of this dish was taken by Cheryl Dolby.
Posted on: Mon, 27 Jan 2014 11:36:15 +0000
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