[VIDEO RECIPE] How to Make Classic Italian Lasagna Recipe by Laura Vitale - Laura in the Kitchen

HOW TO MAKE CLASSIC ITALIAN LASAGNA RECIPE BY LAURA VITALE - LAURA IN THE KITCHEN - Preparation Classic Italian Lasagna: 

1) In a large saucepan cook the onion with the olive oil over medium heat, until soft and translucent about 5 minutes. 2) Stir in the sausage and ground beef, breaking it up with a wooden spoon. Cook until the meat is just about cooked through. Add the wine and cook for 1 minute. 3) Add the tomato puree and if the tomato puree is very thick add ½ cup of water. Partially cover the pan, turn the heat down to medium low and cook for 4 hours checking on it every now and then and just giving it a stir. 4) After 4 hours, season with salt and pepper to taste and add the basil leaves partially tearing them as u add them in. Turn heat off and let sit for 10 minutes. 5) Preheat oven to 375 degrees. 

Assembling the Lasagna: 

6) Cook the lasagna noodles only for 4 or 5 minutes not cooking them all the way though but just enough so that they are pliable. 7) In a large bowl mix together the ricotta, ½ cup of parmiggiano reggiano, the egg and season lightly with salt and pepper. 8) Oil a 13 by 9’ deep dish casserole dish. Spread a thin layer of meat sauce on the bottom of the casserole dish. Place a few sheets of lasagna noodles in the pan in a single layer overlapping slightly. Spread evenly with ¼ of the ricotta mixture, add about 1 cup or so of meat sauce and spread evenly. Arrange some slices of mozzarella and sprinkle with parmigiano reggiano. 9) Repeat step 8, 3 more times finishing with the mozzarella and parmigiano reggiano. 10) Bake for 1 hour or until the top is golden brown and the lasagna is bubbly at the bottom. Sprinkle the top with fresh basil. 11) Wait for 20 minutes before cutting otherwise it will fall apart. 

This is the most delicious meat and cheese lasagna just like I remember eating when I was a child. 

If you have any leftovers cut into portions and wrap with aluminum foil and freeze. It freezes perfectly and when you are ready to reheat simply stick it in a 375 degree oven for 25 minutes or if you can’t wait that long, place it on a microwave safe dish, cover it with another microwave safe dish and microwave on high for 6 or 7 minutes.

 

[VIDEO RECIPE] How to Make Classic Italian Lasagna Recipe by Laura Vitale - Laura in the Kitchen:

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[VIDEO RECIPE] Bomboloni | Nutella Stuffed Italian Donuts | Laura in the Kitchen

BOMBOLONI | NUTELLA STUFFED ITALIAN DONUTS - Preparation Nutella Stuffed Italian Donuts: 

1) Sprinkle the yeast and one teaspoon of sugar over the warm milk, give it a gentle stir and set aside to activate. 

2) Add the flour, sugar, salt and vanilla to the bowl of a standing mixer fitted with a paddle attachment, once the yeast is ready, add it to the flour mixture along with the butter and eggs and knead on medium speed for about 5 minutes or until your dough comes together.

 

3) Roll out the dough onto a floured surface to about 1/2 inch thick, cut out your donuts using a 3” biscuit cutter then place them on a lightly floured baking sheet (keep them a couple of inches apart from each other) sprinkle a little flour on top, cover with a lint free kitchen towel and place them somewhere warm to rise for about an hour and a half. 

4) Preheat some vegetable oil in a heavy duty pan (fill the pan only half way up the side with the oil) to 350 degrees, fry the donuts until golden brown on both sides, then drain them on a paper towel lined baking sheet, dredge them in granulated sugar and finally fill them with nutella using a piping bag fitted with a star tip.

 

[VIDEO RECIPE] Bomboloni | Nutella Stuffed Italian Donuts | Laura in the Kitchen:

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