Meatball and Gorgonzola Lasagna Pie

A few days ago we made this stunning meatball and gorgonzola lasagna pie. Chris has been dreaming about it for month and insisted to make it now! As everything is made from scratch it take a few hours to make, but we promise that it is all worth it.

Using meatballs instead of meat sauce in a lasagna makes each bite more flavor intensive and tasty as ingredients (meat, tomato sauce and gorgonzola sauce) are separated in each bite. Another great thing with this lasagna, and our meatballs in general, is that the use of home made croutons seem to make the meatball texture more light than without the croutons.

The third thing that makes this lasagna different from other lasagna is, that it is made as a pie with dough on the sites too.

We make several different kinds of lasagna, but this id definitely one of our favorites which we look forward to make again 😀

 

Ingredients (8-10 servings)

Pasta dough

11 oz. pasta flour (tipo 00)

3 large egg

2 tbsp. olive oil

 

Meatballs

26 oz. pork chops

26 oz. steak

2 large onions

4-5 garlic cloves

2 chilies (choose your favorite)

2 inches ginger (peeled)

1 lemon, zest

2 cups croutons, preferably home made

1 cup parmesan cheese, grated

3 eggs

1/2 cup cilantro, chopped

Salt & pepper

2 tbsp. olive oil

 

Tomato Sauce:

1 tbsp. butter

1 tbsp. vegetable oil

3 shallots, chopped

1 garlic clove, chopped

1 cup white wine

1 3/5 cup canned tomatoes

3 tbsp. tomato paste

1 tsp. dried thyme

1 tsp. dried oregano

1 tbsp. dried basil

Salt & pepper

 

Filling

18 oz. mushrooms, fried

 

Gorgonzola sauce

1 tbsp. butter

1 tbsp. flour

3 cups whole milk

1 tsp. fresh thyme leaves

1/2 cup aged cheddar cheese, shredded

3-4 tbsp. gorgonzola cheese (choose your favorite)

2 tsp. redcurrant jelly

Salt & pepper

 

Garnish

1/2 cup aged cheddar, shredded

Basil

 

 

Pasta dough

Combine all ingredients in a mixing bowl and mix until combined. Pour the combined dough onto a slightly floured surface and knead for at least 5 minutes.

Cover the pasta dough in plastic wrap and fridge for 1 hour before rolling it through your pasta machine. When all other ingredients (meatballs, tomato sauce and gorgonzola sauce) are ready you can take the dough out of the fridge and roll it. Some people hang their pasta dough on a stick to dry, but when making lasagna I don’t think that that is necessary. If you choose not to let the pasta plates dry (like me), it is a good idea to roll the dough as you work on, so that it is put into the lasagna immediately after it is rolled.

Meatball Lasagna 1_Fotor_Collage

Meatballs

Chop the meat into 1 inch cubes and run it through a meat mincer together with onions, garlic cloves, ginger and chilies. Add parmesan cheese, lemon zest, croutons, cilantro and eggs and season with salt and pepper and mix until just combined. If you keep mixing you will get a very dense meatball instead of a light and fluffy one.

Take a teaspoon of the of the meat mixture and fry it in a bit of vegetable oil. Taste and season meat mixture again if necessary.

Divide the into 10 pieces and form like balls (the size of a baseball). Place in an oven safe tray, pour the two tbsp. olive oil over the meatballs and bake at 400F for 40 minutes. Let rest for 5-10 minutes before slicing.

Meatball Lasagna 2_Fotor_CollageMeatball Lasagna 3_Fotor_Collage

Tomato sauce

Heat butter and oil in a sauce pan and sauce onions and garlic clove for 4-5 minutes. Add dried herbs and white wine and let cook a medium-low heat for 10-15 minutes before adding canned tomatoes and tomato paste. Stir and season with salt and pepper and let cook for further 5-10 minutes.

Meatball Lasagna 4_Fotor_Collage

Gorgonzola sauce

Melt the butter in a sauce pan and add the flour and thyme leaves. Whisk constantly to make a silky smooth roux. Slowly pour in 1/4 cup milk at a time. Make sure that the milk is incorporated into the sauce before adding more. Let cook at low heat until thickened (whisk constantly to avoid burning), it takes 4-6 minutes. Add redcurrant jelly, shredded aged cheddar and gorgonzola and stir until dissolved. Taste and season with salt and pepper.

Grease an ovensafe baking tray with vegetable oil and sprinkle it with flour. Roll 2/5 of the pasta dough on a pasta machine and cover both bottom and sides of the tray. Slice half of the meatballs and place the slices on the tray. Pour half of the tomato sauce and 1/2 cup of gorgonzola sauce on top of the sliced meatballs.

Roll half of the remaining pasta dough on the pasta machine and make another lasagna layer. Place the fried mushrooms in in the bottom of the sec on layer. Slice the remaining meatballs and place slices on top of mushrooms followed by the remaining tomato sauce and 1/2 cup gorgonzola sauce.

Roll the remaining pasta dough and use it as a lid for the lasagna. Pour 1/4 cup gorgonzola sauce on top and use a brush to spread it onto the entire lasagna lid. Cover with tim foil and bake at 400F for 45 minutes. Remove the tin foil after 30 minutes and sprinkle the shredded cheddar on top for the remaining baking time.Meatball Lasagna 6_Fotor_Collage

Let the lasagna rest for 20-30 minutes before serving. Decorate with teaspoons of the remaining of the warm gorgonzola sauce and basil leaves and serve with a good strong red wine 🙂

Meatball Lasagna 31Bon Appétit!

 

Ingredients (8-10 servings)

Pasta dough

300 g pasta flour (tipo 00)

3 large egg

2 tbsp. olive oil

 

Meatballs

750 g pork chops

750 steak

2 large onions

4-5 garlic cloves

2 chilies (choose your favorite)

5 cm ginger (peeled)

1 lemon, zest

5 dl croutons, preferably home made

2.5 dl parmesan cheese, grated

3 eggs

1.25 dl cilantro, chopped

Salt & pepper

2 tbsp. olive oil

 

Filling

18 oz. mushrooms, fried

 

Tomato Sauce

1 tbsp. butter

1 tbsp. vegetable oil

3 shallots, chopped

1 garlic clove, chopped

2.5 white wine

4 dl canned tomatoes

3 tbsp. tomato paste

1 tsp. dried thyme

1 tsp. dried oregano

1 tbsp. dried basil

Salt & pepper

 

Gorgonzola sauce

1 tbsp. butter

1 tbsp. flour

7.5 dl whole milk

1 tsp. fresh thyme leaves

1.25 dl aged cheddar cheese, shredded

3-4 tbsp. gorgonzola cheese (choose your favorite)

2 tsp. redcurrant jelly

Salt & pepper

 

Garnish

1.25 dl cup aged cheddar, shredded

Basil

Home Made Favorite Lasagna

Almost every one knows how to make lasagna, but only few knows how to make a fabulous lasagna. And in the past we were no exception!! It has taken us several years to reach what we believe is the PERFECT result, but after using this recipe a few times we are certain that this is our favorite lasagna recipe – and the best is, that everything is home made 😀
Most people use béchamel sauce in their lasagna but you can use whatever sauce you like.

Do you have a favorite lasagna recipe??

 

Ingredients (4-6 servings)

Pasta

3 large eggs

1 tbsp. olive oil

2 1/3 cup Tipo 00 flour

 

Meat sauce

2 pounds beef, minced

2 large onions, chopped

3 garlic cloves, minced

3 large tomatoes, chopped

1 tbsp. dried thyme

1 tbsp. dried oregano

6 tbsp. tomato paste

1 cup red wine

 

Cheddar Sauce

2 cups whole milk

1 tbsp. butter

1 tbsp. flour

1 cup mild cheddar cheese

1 cup aged cheddar cheese

Salt

Pepper

 

Filling

1 pound fresh spinach

1 large onion

1 pound mushrooms, sliced

 

Directions

Pasta: Combine the three ingredients for the pasta and knead the dough until evenly combined and firm. Cover with plastic wrap and fridge for one hour.
While the pasta dough is resting in the fridge you can make the meat sauce and prepare the filling.
Roll the pasta dough on a pasta maker when you are ready to assemble the lasagna.

 

Meat Sauce: Melt the butter in a medium sauce pan and sauté the chopped onions and garlic together with dried thyme and oregano. Transfer to a plate when the onions has absorbed all the butter. Brown the minced meat in the same sauce. When browned, add the sautéed onions, tomato paste, chopped tomatoes and red wine and stir to combine. Turn down the heat and let cook until most of the liquids has evaporated – approximately one hour.

 

Cheddar Sauce: Melt the butter in a sauce pan, add the flour and whisk to form a roux. Slowly pour the milk into roux while whisking. Be careful not to add the milk to fast as it will ruin the roux. Turn down the heat and let cook for a few minutes while the whisking. Remove the roux from the heat, add the shredded cheese and stir until melted and combined. Season with salt and pepper.

 

Filling: Wash the spinach in cold water to remove any dirt. Sauté in a medium hot frying pan together with the chopped onion until all the spinach juice has evaporated. Transfer to paper towel to dry.
Clean the pan and to do the exact same thing with the mushrooms.

This lasagna has three layers of pasta in an 7 x 12 inch dish, so if your dish is smaller/larger you should ignore the measures used below.

Cover the bottom of the the dish 4/5 cup meat sauce. Pour 1/2 cup cheese sauce on top of the meat sauce and cover with pasta plates.

IMG_1627

Do the same with layer no. 2 but place the spinach between the meat- and cheese sauce. IMG_1628

In layer no. 3 is meat sauce, cheese sauce and mushrooms.IMG_1629

Now you should have used all your pasta plates (if your dish is 7 x 12 inches) and the final layer consists of the remaining meat- and cheese sauce. IMG_1630

Cover with aluminum foil and let rest in the kitchen table while your oven reaches 400F. Leave the foil on and bake in the middle of the oven for 30 minutes. Then remove the foil and bake for additional 15 minutes.
Let rest for 15-30 minutes before serving.

Serve with a an easy and fresh salad, for example romaine lettuce, sweet corn, tomatoes and cucumbers.IMG_1632

Bon Appétit!

Ingredients (4-6 servings)

Pasta

3 large eggs

1 tbsp. olive oil

300 g Tipo 00 flour

 

Meat sauce

900 g beef, minced

2 large onions, chopped

3 garlic cloves, minced

3 large tomatoes, chopped

1 tbsp. dried thyme

1 tbsp. dried oregano

6 tbsp. tomato paste

2.5 dl red wine

1 tbsp. butter

 

Cheddar Sauce

5 dl whole milk

1 tbsp. butter

1 tbsp. flour

2.5 dl mild cheddar cheese

2.5 dl aged cheddar cheese

Salt

Pepper

 

Filling

450 g fresh spinach

1 large onion

450 g mushrooms, sliced