Three Meat Lasagna from CTV Kitchener March 4th, 2013

What an exciting time of year! Still cold out but the sun is shining, spring is on the way. Here is a lasagna with a hearty three meat sauce that is a take on my grandmother's recipe. I use wonton wrappers to make it a quick 30 minute bake in the oven and it tastes almost like homemade pasta. But nonna's will always reign supreme!

Three Meat Lasagna
Based on how my grandmother makes her sauce for lasagna this family size favourite is made quicker by using wonton wrappers for the pasta layers! Use the sauce over your favourite pasta for dinner if you don’t feel like lasagna. Or double up and make a big batch and freeze half for another lasagna later in the month.

1/4 cup (60 mL) extra virgin olive oil
8 oz (227 g) each ground pork, ground veal and lean ground beef
1 onion, chopped
3 large cloves garlic, minced
1 tbsp (15 mL) dried oregano leaves
1 tsp (5 mL) salt
1/2 tsp (2 mL) hot pepper flakes
1/3 cup (75 mL) dry white wine
2 bottles (680 mL each) strained tomatoes (passata di pomodoro)
1/2 cup (125 mL) water
6 sprigs fresh Italian parsley
2 sprigs fresh basil
1 pkg (450 g) wonton wrappers
1 tub (475 g) ricotta cheese
2 1/2 cups (625 mL) shredded mozzarella cheese
1/4 cup (60 mL) freshly grated Parmesan cheese

In a pot, heat 2 tbsp (30 mL) of the oil over medium high heat and cook, pork, veal, beef, onion, garlic, oregano, salt and hot pepper flakes, breaking up with spoon, stirring for about 8 minutes or until ground meats are no longer pink. Stir in wine and cook, stirring for 1 minute. Add strained tomatoes.

Pour water into 1 of the strained tomato jars and seal. Shake and pour into other tomato jar and repeat. Pour all the liquid into the pot. Add parsley, basil and remaining oil and stir to combine. Bring to a boil. Reduce heat, cover partially and simmer for 45 minutes. Remove from heat. Remove herbs if desired.

Ladle some of the sauce on bottom of 13 x 9 inch (3 L) baking dish. Layer wonton wrappers in a single layer on top. Ladle more sauce over top to coat. Dollop one third of the ricotta over top. Sprinkle with 1/4 of the mozzarella and parmesan cheeses. Repeat layers twice and top with wonton wrappers and remaining sauce. Sprinkle remaining mozzarella and parmesan cheeses over top.

Bake in preheated 350 F (180 C) oven for about 35 minutes or until bubbly and golden on top. Remove from oven and let stand for 10 minutes before cutting and serving.

Makes 8 to 10 servings.

Tip: You can substitute other ground meats like ground turkey or chicken for any one of the others. You can also make the sauce with just two of the three meats if desired.


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