Holiday Lasagna

Holiday Lasagna
  • 2h

    min prep time
  • 1h45

    min cook time
  • 8-10

    serves

ingredients

For the sauce:

 

For the fresh pasta dough:
To assemble:
  • 60 ml (¼ cup) unsalted butter
  • 6 large eggs, hard-boiled and coarsely chopped
  • 750 ml (3 cups) mozzarella, shredded
  • 375 ml (1 ½ cups) Parmesan, grated

preparation

For the sauce:
  1. In a large pot, bring the sauce to a simmer over medium heat.
  2. Add the mini meatballs to the sauce and simmer slowly, covered, for 1 hour and 15 minutes, stirring occasionally. Once cooked, set aside.
For the fresh pasta dough:
  1. On a clean work surface, add the semolina and form a well in the centre. Place the 4 eggs and oil in the centre. With the fingers, combine all the ingredients, working in a circular motion, making sure all the ingredients are well combined. Add water, if necessary. Knead the dough into a smooth ball. Cover with plastic wrap and let rest for 15 minutes.
  2. Cut the dough it into ½-inch-thick slices and pass the pieces through a pasta machine. Pass the dough through the machine 5 to 7 times, adjusting the roll on the machine. The slices of dough should get thinner with each adjustment. Complete until the last position on the machine has been reached. The dough should be very thin. Cut the sheets of dough to fit the size of a 16-½ x 10-½-inch baking dish. 
  3. Place a clean tablecloth on a table. Flour generously and place each thin sheet of lasagna on the tablecloth, making sure not to overlap the pasta sheets. 
  4. Bring a large pot of water to a boil for the pasta. Salt the water and cook the lasagna sheets, no more than 4 at a time, for 20 seconds. When cooked, remove and cool in a large bowl of ice water. Once all the sheets are cooked, remove from the water and dry with a clean dishcloth. Set aside.
  5. Preheat the oven to 350 °F.
To assemble:
  1. Butter a baking dish generously. Cover the bottom of the dish with sauce only (no meatballs). Place lasagna sheets over the sauce to cover the surface. Add sauce with meatballs to cover the lasagna sheets. Add some of the chopped eggs, mozzarella, and Parmesan, covering the surface evenly. Repeat this step to reach 6 layers of lasagna, finishing with a final layer of sauce, eggs, mozzarella, and Parmesan.
  2. Bake the lasagna for 30 minutes until the cheese is golden and the sauce is bubbling. 
  3. Let rest for 15 minutes before serving.

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