Sicilian Lasagna with vegetarian version

Steve Callahan’s recipe for an authentic Sicilian Lasagna originates from a family member who hails from Sicily. This recipe is  a product of passion for good food and adherance to authenticity.  MTS is very excited about sharing this recipe with its readers. MTS has also provided tips of making a vegetarian version of this recipe.

Ingredients:
4 tablespoons olive oil
2 pounds ground beef
1 pound ground pork
5 pound beef roast
6 pounds tomatoes peeled and seeded or (use canned crushed)
1 pound mozzarella cheese
2 pounds ricotta cheese
1 pound parmesan cheese
24 OZ fresh spinach
1 bottle of red wine
1 large onion
6 cloves garlic
3 tablespoons heavy cream
Italian flat leaf parsley
Salt Pepper
1 tablespoon oregano
2 tablespoons basil
1 teaspoon rosemary
1 teaspoon ground cinnamon
2 bay leaves

How to make:
Coat 5 pound beef roast with olive oil salt pepper and 2 cloves garlic then cook in oven at 350 for 2 hours, let cool then cut up the roast very small and add 3 pounds tomatoes peeled and seeded to pot  and simmer slowly.

In large pot brown ground meat in olive oil, put in 3 pounds of the tomatoes, the onion and garlic chopped, the spices, and simmer  after 1 hour add the red wine let simmer ½ hour. In a lasagna pan layer the sauce and flat pasta noodles. I like homemade but store bought is OK. Then more sauce, then layer the mozzarella cheese and the ricotta and a sprinkle of parmesan then add a layer of spinach, keep this up until it’s gone.  Bake at 350 for 1.5 hours. Remove and let stand.

To serve place lasagna on plate then drizzle roast sauce over it and shaved parmesan cheese over that with a sprinkle of the Italian parsley.

So when on the plate you have a serving of lasagna with the roast beef sauce and shaved parmesan with parsley. This goes great with a nice toasted sourdough bread and butter.

MTS vegeterian version: Roast veggies like egg plant, zucchini, carrots, bell peppers and onions until tender.  Use this in the place of the beef roast.  Use meatless meat balls or soy granules or meatless ground meat in the place of the ground meat.

Recipe Credits: Steve Callahan

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