Lasagna Sorianese

Lasagna is a dish that differs greatly throughout Italy. In the deep south ricotta cheese is a major ingredient, and since so many Italian immigrants are of southern decent, it is often assumed outside of Italy that Lasagna is supposed to have ricotta cheese. However, as you venture to central and northern Italy, it is completely unheard of.

In Central Italy, Lasagna has a great deal of mozzarella, and some, albeit little, meat. In the north, you begin to find more meaty Lasagnas, as well as creamy (using Besciamelle as a major ingredient).

Since we are based in Central Italy, we make our regional version of it. This is the type of lasagna you are more likely to find if you were to order it in a restaurant in Tuscany or Umbria.

• 1/4 lb (100 gr.) ground beef
• 1/4 (100 gr.) ground pork or sausages
• 1 cup (250 gr.) red wine (dry)
• 2 8 oz. (250 gr.) cans of tomato sauce
• 1 small can of tomato paste
• 2 carrots
• 2 celery stalks
• 1 onion
• Olive oil
• 2 pats of butter
• Fresh basil
• 1 ½ cup all purpose flour
• 1 ½ cup semolina flour
• 3 eggs
• Salt
• Pepper

Sauce:
Chop the vegetables in small pieces.
Saute the onion with a little bit of olive oil.
Add the beef and the skinned sausages
Brown the meat. When it sizzles and the juices are almost evaporated, add the wine and allow it to evaporate completely

Add the carrots, celery, salt and pepper.
Add the tomato paste and then the tomato sauce and the basil.
Let it simmer for about 1 hour and ½ (2 hours is better)

You will also need a large fresh mozzarella drained it and cut in small pieces, and ½ cup (125 gr.) of Parmesan cheese

Homemade dough:
I have tried to use the Italian recipe for dough but I have found that semolina in the US works better. Italian delis and some better grocery stores will have it. You can also make the dough following the recipe on the semolina flour bag.

You may need to add a little bit of olive oil or some lukewarm water in order to obtain smooth dough. Make sure you feel the softness of the dough during your class. Flours and eggs are very different in the States. If the dough is not soft enough you may want to add another egg.

Prepare the flour on a working surface and beat the eggs inside using a fork.

Slowly mix the flour and the eggs. Then start using your hands and work the dough into a smooth ball. Cover and let it rest for about ½ hour.

Cut the dough into medium pieces and pass them through the pasta machine. Set the machine at the widest setting and then pass the dough through. Repeat several times while reducing the width of the opening in the machine. Your goal is to obtain thin dough. Cut the lasagna dough into rectangular pieces (about 7”x4”). Use all the left over pieces to make another ball and start the process again.

Prepare a large pot of water and bring to boil. Add salt and 2-3 tablespoon of oil. When the water boils add the lasagna dough. Cook one at the time for about 3 minutes.

Prepare a baking dish with some cold water and keep it by the stove. When you remove the dough, using flat spatulas, place it in the cold water and then on a clean dry linen towel. Let it dry while you are cooking the second piece of dough. Then start placing your dough into the baking dish.

Prepare the baking dish by spreading some butter at the bottom and placing some of the sauce. Layer the dough, sauce, mozzarella and Parmesan cheese. Repeat until you reach the top of the baking dish. Finish with tomato sauce and Parmesan cheese.

Bake in the oven at 350F (180 C) for about 30-40 minutes. You may want to broil the top of the lasagna to make it crispy. When you remove it form the oven ,let it sit for about 10 minutes before cutting.