Ciao Bella Lasagna
Anna Sciancalepore Antoniello
My version is another adaptation of my Mom's. As hard as I try I can never replicate her's 100%. But, I never get any complaints even from my Dad.
What sets my recipe apart from others is wine with the ground beef, and adding an egg yolk and parmesan cheese with the ricotta. This makes for a creamy mixture, not a flavorless glob of ricotta cheese.
- recipe for ciao bella salsa pomodoro (tomato sauce)
- 1 lb
- lean ground beef
- 1/2 c
- dry white wine
- salt and pepper to taste
- lasagna noodles, under cooked slightly
- *hint* by under cooking the lasagna noodles they won't fall apart when you assemble, and they won't be soggy after baking
- 1/2 lb
- mozzarella cheese, shredded
- extra parmesan cheese for sprinkling
- 3 Tbsp
- butter, unsalted, cut into small cubes
- 8 oz
- ricotta cheese
- egg yolk
- 1/2 c
- parmesan cheese
- pepper to taste
How to Make Ciao Bella Lasagna
- 1Preheat oven to 350 degrees.
- 2In a skillet brown ground beef with salt and pepper to taste, until no longer pink. Drain fat if necessary. Add white wine and allow to cook down for 5-7 minutes; set aside.
- 3Mix together ricotta cheese, egg yolk, parmesan cheese and salt and pepper to taste; set aside.
- 4In a 9" X 13" pan spread enough prepared sauce to cover bottom of pan. Over the sauce layer 3 lasagna noodles.
- 5Over the noodles spread 1/2 the ricotta mixture, 1/2 of the ground beef and 1/3 the mozzarella. Cover with sauce and sprinkle with parmesan cheese.
- 6Repeat layers ending with lasagna noodles and 1/3 mozzarella cheese. Cover with sauce and sprinkle with additional parmesan cheese. Dot the top of lasagna with 3 tablespoons of butter.
- 7Bake for 35-45 minutes or until bubbling. Remove from oven and allow to set for 15-20 minutes before cutting.