For the Ricotta Filling -
Blend:
2 containers (15 oz. each) whole milk ricotta
Add:
2 eggs
2 t. sugar
1 t. kosher salt
1/2 t. black pepper
For the Bolognese Sauce -
Saute in 1/4 Cup Olive Oil:
1 cup yellow onion, diced
1 cup carrots, diced
1 cup celery, diced
1/2 cup fennel, diced
Add:
2 T. garlic, minced
Stir in:
3/4 lb. ground chuck
1/2 lb. ground pork
3 T. Italian herb seasoning blend
1 T. kosher salt
1 t. black pepper
Add and Simmer:
1 1/2 cups whole milk
Add and Simmer:
1 cup dry red wine
Stir in and Simmer:
4 lb. tomatoes, quartered
2 T. tomato paste
3 bay leaves
Salt and pepper to taste
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Prepare; Assemble Lasagna with:
2 bunches Swiss chard, stemmed, blanched, and dried
1 lb. oven-ready lasagna sheets, parboiled
1 recipe Ricotta Filling
1 recipe Bolognese Sauce
2 1/2 cups mozzarella cheese,
shredded
2 1/2 cups Parmesan cheese, grated
For the Ricotta Filling -
Blend ricotta in a food processor until very smooth, about 2 min.;
scrape down sides. Add remaining ingredients; blend 1 minute.
For the Bolognese Sauce -
Saute onion, carrots, celery, and fennel in oil in a large saute
pan over medium heat. Cook until soft, 10–15 minutes.
Add garlic; saute another minute.
Stir in ground meats and seasonings; cook until meat is no longer
pink, 8 - 10 minutes.
Add milk; simmer until liquid almost evaporates, 25 - 30 minutes.
Add wine and simmer until almost evaporated, about 20 minutes.
Stir in tomatoes, paste, and seasonings; reduce heat to medium-low.
Cook until sauce is very thick, 3 - 4 hours. Stir often to
prevent it from sticking or burning. Bring to room temperature
before assembling lasagna.
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To Assemble the Lasagna -
Prepare chard leaves, blanching in boiling water until wilted.
Parboil lasagna sheets just until pliable; transfer to foil-lined
baking sheet that's been coated with nonstick spray. Store
sheets in single layers separated by pieces of foil.
Set aside 3 cups Bolognese for serving, then spread 1/2 cup on bottom of pan, then layers of pasta and ricotta filling. Top with a layer of chard. Spread 3/4 cup Bolognese on the chard-it won't totally cover. Sprinkle with cheese; repeat layering, beginning with pasta. Spread remaining ricotta over the last layer of pasta and sprinkle with 1/2 cup Parmesan cheese.
Bake for 40 - 45 min. Rest 15 min.; cut, using the tip of a sharp, thin knife. Serve with some of the reserved sauce and more Parmesan cheese.
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Nutrition facts (Per 1/12):
