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Hardy's Hearty Lasagna

The Chew
|
Servings: 8 - 10
|
moderate
|
45 to 60 min

Talk about a hearty lasagna!


  • Ingredients
  • step-by-step directions
Ingredients
Hardy's Hearty Lasagna
  • 1 and 1/2 pounds lasagna sheets
Carbonara Sauce:
  • 1 pound bacon (cut into 1/4-inch thick pieces)
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 4 cups milk (heated)
  • 1 cup pecorino cheese (grated)
  • 1 cup Parmigiano Reggiano (grated)
  • Kosher salt and freshly ground black pepper (to taste)
Tomato Sauce:
  • 2 tablespoons olive oil
  • 1 yellow onion (peeled, small dice)
  • 3 cloves garlic (minced)
  • 1 (28-ounce) can San Marzano tomatoes (crushed)
  • Kosher salt and freshly ground black pepper (to taste)
To Assemble:
  • 3/4 pound salami (thinly sliced)
  • 1 cup Parmigiano Reggiano (grated, divided)
  • 2 tablespoons unsalted butter (divided, plus more if needed)
  • 8 large eggs
  • 10 basil leaves (torn)
  • Kosher salt and freshly ground black pepper (to taste)
Directions
  • Preheat the oven to 375ºF.
  • Bring a large pot of salted water to a boil and cook lasagna sheets 2 minutes less than package instructions indicate. Drain and set aside to cool.
  • For the Carbonara Sauce: Line a plate with paper towels and set aside.
  • In a large saute pan over medium heat, add the bacon pieces. Cook until the fat has rendered and bacon has a crispy exterior, about 10-12 minutes. Remove bacon to paper towel-lined plate and drain the fat from the saute pan.
  • Return the pan to medium heat and add the butter. Once butter has melted, whisk in flour and cook until flour has toasted, about 1 minute. Slowly pour in the heated milk, whisking to combine. Bring to a boil and reduce to a simmer, cooking for 2 minutes more. Whisk in pecorino and Parmigiano Reggiano, cooking until cheese has melted, about 2-3 minutes. Season with salt and pepper to taste. Stir in bacon pieces, remove from heat and set aside until ready to use.
  • For the Tomato Sauce: In a large saute pan over medium-high heat, add the olive oil, onions and garlic and season with salt. Cook until soft and translucent, about 2-3 minutes. Stir in the tomatoes and allow to cook until tomatoes begin to break down, about 5 minutes. Season with salt and pepper to taste and remove from heat until ready to use.
  • To Assemble: Ladle a 1/2-cup of tomato sauce into the bottom of a 9x13-inch baking dish and spread into one even layer. Cover the tomato sauce with one layer of lasagna sheets, overlapping if needed. Ladle a 1/2-cup of carbonara sauce on top of the lasagna sheets, spreading into one even layer. Top with another layer of lasagna sheets. Ladle a 1/2-cup of tomato sauce evenly on top of lasagna sheets. Top tomato sauce with an even layer of salami, overlapping if needed. Arrange an even layer of lasagna sheets on top of salami and ladle a 1/2-cup of carbonara sauce on top of lasagna sheets. Repeat with remaining lasagna sheets, alternating tomato sauce and salami and carbonara sauce between each layer of lasagna, finishing with the carbonara sauce. Sprinkle a 1/2 up of Parmigiano Reggiano evenly on top of the carbonara sauce and place in the oven, uncovered until golden brown and crispy, about 30-35 minutes. Remove from the oven and allow to cool slightly.
  • Meanwhile, fry the eggs.
  • To Garnish: In a large nonstick pan over medium-high heat, melt 1 tablespoon of butter. Crack 4 eggs into the pan, cooking until the whites have set, but the yolks are still runny, about 3-4 minutes. Season with salt and pepper and carefully remove the eggs to a large plate. Repeat with remaining butter and eggs.
  • Arrange the fried eggs on top of the cooked lasagna in a way so when sliced, each portion has an egg on top. Garnish with remaining Parmigiano Reggiano and torn basil. Slice and serve!
Similar categories: Italian
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