Recipe courtesy of Don Pintabona

Uncle Vincent's Lasagna

  • Level: Intermediate
  • Total: 1 hr 45 min
  • Prep: 45 min
  • Inactive: 30 min
  • Cook: 30 min
  • Yield: 15 main course portions (cut 5 by 3-inches)
Share This Recipe

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

  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.