By STEVEN DESALVO
For Montclair Local
Editor’s note: If you’ve eaten a dish at a local restaurant you’re dying to make at home, drop us a note at firstname.lastname@example.org.
Rosario’s Butcher Shop in Watchung Plaza provides a number of Italian specialties for anyone’s holiday needs, including a vast array of prime and organic meats, dried and fresh pastas, and pantry goods, as well as a number of prepared foods. Included in that is their meat lasagna, which is the perfect accompaniment to a lazy, snowy, holiday day inside. This dish is perfect to make with the whole family, and even better to feed the whole family.
1 pound of lasagna noodles
1 pound of lean ground beef
2 cloves of garlic, minced
1.5 quarts of high quality tomato sauce
1 tablespoon of chopped Italian parsley
¼ cup grated Parmigiano Reggiano
1 pound of ricotta cheese, drained of excess liquid
½ pound of thinly sliced or grated fresh mozzarella cheese
Begin by bringing a large pot of salted water to a boil. Cook the Lasagna noodles just under the instructions on the package. They should still be firm.
Preheat the oven to 375
When the noodles are finished remove them from the water carefully as not to break them. Coat them in olive oil so that they do not stick to each other. Let them cool.
Heat the tomato sauce to a simmer, stir in the parsley when ready to use.
In the meantime, brown the ground beef in a sauté pan, season to taste with salt and pepper. Add the garlic, cook the liquid out of the beef. Reserve.
Use a stainless steel baking dish that is roughly 12 by 10 by 4 inches. (A half hotel pan)
Oil the bottom and sides of the dish to prevent sticking.
Layer the lasagna noodles in an even layer on the bottom of the dish, spread a layer of beef, a layer of ricotta, a sprinkle of the Parmigiano, and a layer of tomato sauce over them. Continue this process until the lasagna is roughly two inches thick.
For the top layer, use some sauce on top of the noodles, then layer the sliced (or grated) fresh mozzarella on top, finishing with a sprinkle of Parmigiano.
Bake the lasagna at 375 for 45-50 minutes. Be sure to let it rest for 10-15 minutes when it is finished.
For a crispy top layer, consider broiling it on high for 5 minutes, but be sure to keep a close eye on it if you do!