Recipes

[Photo by Joe Hardwick]

John Berry’s Neapolitan Lasagna

John Berry serves up an old-fashioned dish to go along with his new album, Those Were the Days.

October 23, 2007

Ingredients

  • 2 slices bacon, minced
  • 4 tbsp. butter or olive oil
  • 1 clove garlic, whole
  • ½ onion, minced
  • 1½ lb. ground beef
  • ½ lb. Italian sausage
  • 1 tsp. oregano
  • 1 tbsp. parsley
  • ½ cup white wine
  • Four 15-oz. cans tomato sauce
  • ¼ tsp. salt
  • 1 lb. ricotta cheese
  • 2 eggs, beaten
  • ½ cup fresh parmesan cheese
  • 1 lb. lasagna
  • 2 pkg. shredded mozzarella cheese

Preparation

  1. Preheat oven to 350°.
  2. Place bacon, butter, garlic and onion in saucepan and sauté gently for 5 minutes.
  3. Discard garlic and add beef, sausage, oregano, and parsley. Simmer until meat is brown.
  4. Add wine and cook until evaporated.
  5. Add tomato sauce and salt and simmer uncovered for 30 minutes. Season to taste and simmer 15 more minutes.
  6. Mix ricotta cheese, egg, parmesan cheese and a dash of pepper into a smooth paste.
  7. Butter a 9-by-13-inch pan and cover bottom of pan with sauce, lasagna, dots of ricotta, and mozzarella. Continue until pan is full.
  8. Cover with plenty of sauce and mozzarella.
  9. Bake for 30 minutes.

Serves 6

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