My friend Gretchen came to my house over the holidays and was talking about tuscan lasagna, and how good it was! I remembered I had a recipe for it, and I immediately wanted to try it! It was like a cross between Pastitsio and Regular Lasagna… so good and so different!
1 pkg (24 oz) Tomato Sauce
salt and pepper to taste
1 pkg (12.5 oz) no bake lasagna sheets
- Make soffritto: Process onion, carrot, celery, in food processor until very fine. Set aside.
- Heat oil in large stockpot on MEDIUM. Add soffrito, red pepper, and pinch of nutmeg. Cook, stirring often, about 10 min until water from veggies has evaporated and color has deepened.
- Make spice blend: Combine garam masala, 1 tsp nutmeg, cinnamon, and curry powder in small container. Set aside.
- Make meat ragu: Add ground pork, ground beef, to soffritto. Raise heat to MEDIUM-HIGH; cook, stirring constantly, until meat is cooked and crumbled to small pieces. Add red wine. Cook, stirring occasionally, 10-12 min until wine has completely evaporated.
- Add tomato sauce, water, and spice blend. Stir to combine. Season to taste with salt and pepper; bring to a simmer. Cover partially; reduce heat to LOW. Cook 15 min.
Preheat oven to 350 degrees. Spray bottom and sides of pan with nonstick cooking spray; spread bottom of pan with 1 cup meat ragu.
- Arrange two lasagna sheets in pan in a single layer. Trim to fit bottom of pan without overlapping or going up sides or corners of pan.
- Top with 3/4 cup meat ragu; completely covering noodles. Drizzle with 3/4 cup parmesan cream sauce. Top with 1 1/2 Tbsp Parmigiano-Reggiano and cracked black pepper to taste.
- Repeat steps 7 and 8 twice.
- Repeat step 7 one final time, then top with 1 1/2 cups meat ragu. Drizzle with remainder of Parmesan Cream Sauce. Top with 1 1/2 Tbsp Parmigiano-Reggiano and cracked black pepper. Cover with foil.
- Bake 50 min. Remove from oven, remove foil. Return to oven; bake 15 min. Let rest 15 min before serving