Mama Zuquinis Lamb Lasagna

Submitted by Member 610488

"This recipe, from a local Italian restaurant, is more along the lines of the traditional meaning of lasagna than the version we know and love. The traditional meaning is food cooked in a baking pot. Eventually it became layered pasta and then evolving to the dish we know today as lasagna. The basic sauce can be 2 cups of prepared spaghetti sauce. Each of the sections except the last can be made ahead of time."

 

• Ready In: 2hrs 14mins
• Ingredients: 38
• Serves: 8

ingredients

• Basic tomato sauce

• 2 tablespoons extra-virgin olive oil
• 1⁄2 cup diced onion
• 1 tablespoon minced garlic
• 1 tablespoon coarsely chopped fresh basil
• 1 (28 ounce) can whole tomatoes, with the juice
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper

• Eggplant Caponata

• 1 (8 ounce) eggplants, cut lengthwise into 1/2-inch slices
• 2 tablespoons extra-virgin olive oil, divided
• 1 1⁄4 teaspoons salt, divided
• 1⁄4 teaspoon black pepper
• 1⁄3 cup diced onion
• 1 teaspoon minced garlic
• 3⁄4 teaspoon fresh oregano, chopped
• 3⁄4 teaspoon fresh thyme, chopped
• 3⁄4 teaspoon fresh Italian parsley, chopped
• 1⁄2 cup basic tomato sauce
• 1 pinch crushed red pepper flakes
• 1⁄3 cup diced roasted red pepper, cut into 1/4 to 1/2 inch dice
• 1 tablespoon red wine vinegar

• Lamb Sauce

• 2 tablespoons extra-virgin olive oil
• 1⁄2 lb ground lamb
• 1⁄2 cup dry red wine
• 1⁄2 cup veal or 1/2 cup beef demi-glace
• 1 1⁄2 cups of basic tomato sauce
• 2 teaspoons of fresh mint, chopped
• salt & freshly ground black pepper, to taste

• Lasagna

• 2 plum tomatoes
• 1⁄2 cup extra virgin olive oil, divided
• salt & freshly ground black pepper, to taste
• 10 ounces mafalda pasta, broken into 2 to 3 inch-long pieces
• 4 teaspoons shallots, minced (from about 1 shallot)
• prepared lamb, sauce divided
• prepared eggplant caponata
• 1 cup grated grana padano
• 2 teaspoons sherry wine vinegar
• 1⁄4 cup fresh goat cheese, crumbled
• 4 teaspoons Italian parsley, chopped

directions

1. SAUCE: In a 2-quart heavy-bottom saucepan, heat the oil over medium-high heat just until it begins to ripple, about 2 minutes. Stir in the onions and garlic and cook, stirring frequently until the onions are translucent.
2. Stir in the basil, tomatoes, salt and pepper and continue to cook, stirring frequently, until the tomatoes break down and the sauce just coats the back of a spoon, about 20 minutes. Remove from heat. This makes about 2 cups sauce.
3. EGGPLANT: Grill the eggplant: Brush the eggplant slices with 1 tablespoon olive oil, then season with one-fourth teaspoon salt and the pepper. Grill the eggplant on both sides to mark, then cool completely. Dice the eggplant into one-half-inch pieces.
4. Heat the remaining oil in a large sauté pan over medium-high heat until the oil begins to ripple. Stir in the onions and garlic and cook, stirring frequently, until the onions are translucent. Stir in the herbs and tomato sauce and bring to a boil.
5. Fold in the eggplant along with the crushed red pepper, roasted red pepper, red wine vinegar and remaining teaspoon salt. Remove from heat, taste, and adjust seasonings and flavoring as desired.
6. LAMB: Heat the oil in a 2-quart saucepan over medium-high heat until it begins to ripple. Stir in the lamb and brown, stirring frequently. Add the wine and scrape any flavoring from the bottom of the pan. Cook until the wine is reduced by half.
7. Stir in the demi-glace and reduce the total liquid by one-third. Stir in the tomato sauce, fresh mint and simmer for 20 minutes. Remove from heat and season to taste with salt and pepper. This makes a generous 2 cups sauce.
8. LASAGNA: Heat the oven to 375 degrees F. Slice the tomatoes lengthwise into slices approximately one-fourth-inch thick and place on a parchment-lined baking sheet. Sprinkle over 2 tablespoons oil, and season with a generous pinch each of salt and pepper. Roast the tomatoes until lightly caramelized on top but still somewhat soft in the center, 10 to 15 minutes. Remove from heat.
9. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes. Drain the pasta and toss with 2 tablespoons olive oil. Spread the pasta on a baking sheet to cool slightly. The pasta can be made up to this point, and all of the components refrigerated for up to 2 days before completing the dish.
10. ASSEMBLY: In separate saute pans, reheat Eggplant Caponata and the Lamb Sauce to just under boiling then simmer until ready to use.
11. Heat the remaining one-fourth cup oil in a medium heavy-bottom pot over medium-low heat until it begins to ripple. Add the shallots and cook, stirring frequently, until lightly browned, about 1 minute. Stir in the cooked pasta, then stir in 1½ cups lamb sauce. Gently stir in the Eggplant Caponata. Stir in the grated Grana Padano and vinegar, and season to taste with salt and pepper. Remove from heat.
12. Spoon the pasta into large serving bowls, and spoon over the remaining lamb sauce. Sprinkle the goat cheese crumbles over the servings then sprinkle over the chopped parsley. Fan roasted tomato slices over each to garnish, and serve immediately.