Recipe courtesy of Don Pintabona
Total:
1 hr 45 min
Active:
45 min
Yield:
15 main course portions (cut 5 by 3-inches)
Level:
Intermediate

Ingredients

  • 1 pound ground pork
  • 1 pound ground beef (ground round)
  • Olive oil
  • Salt and pepper
  • 2 quarts tomato sauce
  • 2 boxes (16-ounces) lasagna noodles, boiled according to package instructions
  • 1/2 pound mortadella, thinly sliced
  • 2 balls (16-ounces) smoked mozzarella, cubed
  • 1/2 pound grated Parmigiano-Reggiano
  • 1/2 pound grated Pecorino Romano
  • 1/2 pound prosciutto, thinly sliced and trimmed of fat
  • 4 hard boiled eggs, chopped fine
  • 1 bunch parsley, leaves chopped
  • 1 bunch basil, chiffonade
  • Fresh cracked black pepper

Directions

Preheat the oven to 375 degrees F.

In a large saute pan, add the pork and beef with a little olive oil, salt, and pepper, and saute until no longer pink, about 3 to 4 minutes. Set aside to cool.

In a deep, rectangular lasagna pan, add a thin layer of sauce to the bottom, then layer the lasagna strips evenly across the bottom of the pan to cover the entire surface, about 8 sheets of pasta.

Sprinkle 1/4 of the cooked meat mixture over this, then lay out 8 slices of mortadella on top. Sprinkle 1/4 of the cubed mozzarella and 1/4 of the grated cheeses and top with a layer of tomato sauce.

Repeat with another layer of 8 lasagna sheets to cover, then do a layer of prosciutto, mozzarella, another 1/4 of the grated cheese, 1/3 of the chopped herbs, another 1/4 of the cooked meat, and tomato sauce. Finish this layer with 1/2 of the chopped hard-boiled eggs.

Repeat with another layer of lasagna, remaining prosciutto and mortadella, another 1/4 of the grated cheeses, another 1/3 of the chopped herbs, remaining chopped eggs, another 1/4 of the mozzarella, another 1/4 of the cooked meat, and sauce.

Repeat with the last layer of lasagna, remaining cooked meat, remaining grated cheeses, remaining mozzarella, and a thin layer of tomato sauce. Sprinkle the top layer with the remaining chopped parsley and basil and fresh cracked black pepper.

Cover with aluminum foil and bake for about 1/2 hour, until cheeses melt and ingredients have melded. Try not to let the aluminum foil touch the top layer or the cheese will stick when you uncover.

Uncover and let cool and set for about 1/2 hour before cutting so lasagna can absorb the liquid released by the cheeses.

Cook's Note

There is no salt in this recipe because the cheeses and meats should be salty enough to balance the flavors.

IDEAS YOU'LL LOVE

Vincent's Paella

Recipe courtesy of Vincent Pesiri

Latin Lasagna

Recipe courtesy of Ingrid Hoffmann

Individual Lasagnas

Recipe courtesy of Dave Lieberman

Individual Lasagnas

Recipe courtesy of Dave Lieberman

Pesto Lasagna

Recipe courtesy of Aida Mollenkamp

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

How to Live to 100

7:30am | 6:30c

How to Live to 100

8:30am | 7:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Food's Greatest Hits

3:30pm | 2:30c

Food's Greatest Hits

4:30pm | 3:30c

Food's Greatest Hits

5:30pm | 4:30c

Food's Greatest Hits

6:30pm | 5:30c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight
8pm | 7c
8:30pm | 7:30c
9pm | 8c
9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
12:30am | 11:30c
1am | 12c
1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c