Nana’s Lasagna Bolognese with Angus Beef, Eggplant, Ricotta Cheese, and Bechamel (for 1)


Jay’s Nana (from Padua, Sicily) spent most of her waking hours preparing and cooking the next family meal. Her classic lasagna started with a rich meat sauce prepared with San Marzano tomatoes, premium ground beef (strained), onions, carrots, garlic, red wine, milk, and fresh herbs, all slow-cooked and enriched for hours. Next up: a filling of ricotta cheese, mozzarella, Parmesan, and eggs (for binding). For a twist, we’re adding a layer of roasted eggplant slices. Then a drizzle of bechamel (white sauce), followed by more flat noodles, meat sauce, ricotta mixture, bechamel, and noodles, topped with sauce and shredded mozzarella. Truly a labor of love! #MammaMia!

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