Ingredients

Meatballs

3 Italian sausages, skins removed

1 egg

½ cup breadcrumbs

1 tablespoon grainy mustard

½ teaspoon salt

1 tablespoon fennel seeds

Tomato Sauce

1 125g package of pancetta, cubed

1 125 g package of prosciutto, chopped

splash extra virgin olive oil

1 onion, diced

1 head garlic, chopped

1 carrot, grated

1 28-oz can of whole tomatoes, no salt added

1 cup tomato juice

1 cup red wine

2 teaspoons dried thyme

Cheese Sauce

1 cup mascarpone

1 cup ricotta cheese

1 cup Parmesan, grated

2 cups mozzarella, grated

1 egg

1 bunch fresh basil, sliced

2 cups cooked lobster meat

Topping & Assembly

1 125g package of sliced prosciutto

2 357g boxes of ready to bake lasagna noodles

1 cup Parmesan, grated (for topping)

2 cups mozzarella, grated (for topping)

1 Container bocconcini mozzarella balls, sliced as needed (for topping)

1 small bunch of fresh thyme sprigs (for topping)

Directions

Meatballs

1. Preheat your oven to 400ºF and lightly oil a large baking pan. Turn on your convection fan if you have one.

2. Mix together the sausage, egg, breadcrumbs, mustard, salt, fennel seeds and parsley. Pinch grape size pieces, roll and place on a baking tray. Bake 10 minutes.

3. Reduce oven temperature to 375ºF.

Tomato Sauce

1. Heat the olive oil in a medium saucepan. Add the prosciutto and pancetta and sauté until lightly browned, about 3 minutes. Toss in the onion, garlic and carrots and continue cooking a further 2 to 3 minutes. Pour in the tomatoes, tomato juice, red wine, thyme and salt and heat through.

Cheese Sauce

1. Mix together the mascarpone, ricotta, parmesan, mozzarella, eggs, lobster and basil.

Topping & Assembly

1. Build the lasagna in this order: Sauce/ Noodle/ Sauce/ Meatballs/ Noodles/ Cheese Mix/ Prosciutto/ Noodles/ Sauce/ Cheese Topping Mix/ Bocconcini/ Fresh thyme sprigs. Coat a piece of aluminum foil with non-stick spray and cover tightly. Bake until all the layers have heated through, 45 minutes. Remove the foil and bake an additional 15 minutes to lightly brown the cheese topping. Allow the lasagna to stand and cool a bit to firm up before cutting, about 5 minutes will do it.

See more: Cheese, Main, Complex, Dinner, Italian

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