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Easter 2010 Lasagna! and Meatballs

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so this year I decided to try something a little different with my lasagna. I decided to incorporate the concept of putting broken up meatballs in the lasagna, just like Boves, a restaurant in Vermont that was featured on Booby Flays Throwdown show. We were just in Vermont and sadly did not make it to Boves. Here is Boves recipe for lasagna with their meatballs. Here is what I did:

Gravy

1 large batch of gravy(you really only need a small amount of this! but if you are making gravy why not make a ton?!)

8 large cans of crushed tomatoes

2 small cans tomato paste

garlic – minced a couple of cloves

olive oil

oregano, garlic powder, crushed red pepper, basil, Italaian seasoning, salt, pepper, sugar (I don’t measure any of this sorry!)

grated cheese

saute garlic in olive oil, until almost browned. add all the crushed tomatoes and tomato paste. add all other seasonings. bring to an almost boil. then partially cover and simmer on very low for many hours. about 1 hour in you can add the meatballs for one hour.

Meatballs

approx 2 ponds 93% ground beef

approx 1 lb ground pork

3 eggs

1 cup breadcrumbs

1 cup grated cheese

small amount of finely shopped fresh parsley

mix all together. form into balls. add to gravy that has been cooking for one hour. cook in gravy partially covered on low for about 1 hour.

Lasagna

1 – 2 lbs ricotta mixed with 2 eggs and some finely chopped parsley

16 lasagna noodles, cooked al dente about 8 minutes

1 lb freshly shredded mozzarella

1/2 lb freshly shredded provolone

grated cheese

in a 9X13 dish, spread one ladle of gravy. top with 4 lasagna noodles. slightly overlapping (remember to alternate for next layer).

top with some ricotta measure, just a thin coating, spread over noddles.

top with 3 crumbled up meatballs

top with some shredded mozzarella and provolone

top with 1 ladle of sauce.

repeat layers!

last layer should end with noddles, sauce and shredded cheese. also add some grated cheese

bake at 350 for a bout 40 minutes. let rest on hour. if cut too soon can be runny. really needs time to firm up. I like cooking a day in advance and then reheating in oven again the day of. to reheat – poke some holes with a fork on top. spread a tiny bit of sauce on top. cover with foil. 350 oven for about 40 minutes. the foil and the sauce/holes help create some steam to prevent drying out.

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