Deconstructed Lamb Lasagna

Name: Deconstructed Lamb Lasagna
Ingredients: 2 tablespoons extra virgin olive oil; 12 cup onion, diced; 1 tablespoon garlic, minced; 1 tablespoon fresh basil, coarsely chopped; 1 (28 ounce) can whole tomatoes, crushed by hand and not drained (preferably San Marzano); 14 teaspoon kosher salt; 14 teaspoon fresh ground black pepper; 1 (8 ounce) eggplants, cut lengthwise into 1/2 inch slices; 2 tablespoons extra virgin olive oil, divided; 1 14 teaspoons kosher salt, divided; 14 teaspoon fresh ground black pepper; 13 cup onion, diced; 1 teaspoon garlic, minced; 34 teaspoon fresh oregano, chopped; 34 teaspoon fresh thyme, chopped; 34 teaspoon fresh Italian parsley, chopped; 1 pinch crushed red pepper flakes; 13 cup roasted red pepper, cut into 1/4- to 1/2-inch dice; 1 tablespoon red wine vinegar; 2 tablespoons extra virgin olive oil; 12 lb ground lamb; 12 cup dry red wine; 12 cup veal demi-glace or 12 cup beef demi-glace; 2 teaspoons of fresh mint, chopped; kosher salt & freshly ground black pepper; 2 plum tomatoes; 12 cup extra virgin olive oil, divided; kosher salt & freshly ground black pepper; 10 ounces mafalda pasta, broken into 2- to 3-inch-long pieces; 4 teaspoons shallots, minced (from about 1 shallot)

34 ingredients

16 steps

Ingredients

2 tablespoons extra virgin olive oil
12 cup onion, diced
1 tablespoon garlic, minced
1 tablespoon fresh basil, coarsely chopped
1 (28 ounce) can whole tomatoes, crushed by hand and not drained (preferably San Marzano)
14 teaspoon kosher salt
14 teaspoon fresh ground black pepper
1 (8 ounce) eggplants, cut lengthwise into 1/2 inch slices
2 tablespoons extra virgin olive oil, divided
1 14 teaspoons kosher salt, divided
14 teaspoon fresh ground black pepper
13 cup onion, diced
1 teaspoon garlic, minced
34 teaspoon fresh oregano, chopped
34 teaspoon fresh thyme, chopped
34 teaspoon fresh Italian parsley, chopped
1 pinch crushed red pepper flakes
13 cup roasted red pepper, cut into 1/4- to 1/2-inch dice
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
12 lb ground lamb
12 cup dry red wine
12 cup veal demi-glace or 12 cup beef demi-glace
2 teaspoons of fresh mint, chopped
kosher salt & freshly ground black pepper
2 plum tomatoes
12 cup extra virgin olive oil, divided
kosher salt & freshly ground black pepper
10 ounces mafalda pasta, broken into 2- to 3-inch-long pieces
4 teaspoons shallots, minced (from about 1 shallot)
1 cup grana padano, grated
2 teaspoons sherry wine vinegar
14 cup fresh goat cheese, crumbled
4 teaspoons fresh parsley, chopped

Directions

1

First make the basic tomato sauce: Heat oil, over medium high heat, about 2 minutes; stir in onions and garlic, cook, stirring frequently, until onions soften and are translucent, 5 minutes.
2

Stir in the basil, tomatoes, season with salt and pepper, continue cooking, stirring frequently, until tomatoes break down and sauce coats the back of a spoon, about 20 minutes; remove from heat (makes 2 cups sauce).
3

Make the eggplant caponata: Brush eggplant slices with half the olive oil, then season with salt and pepper; grill on both sides, until marked, then cool completely.
4

Dice into 1/2 inch pieces.
5

Heat remaining tablepoon of oil in a skillet, over medium high eat, and stir in onions and garlic, stir frequently, until onions are translucent, 5 minutes; stir in herbs and 1/2 cup of the basic tomato sauce, bring to a boil.
6

Fold in diced eggplant and crushed red pepper flakes, roasted red pepper, red wine vinegar, and 1 teaspoon salt; remove from heat, taste and adjust seasonings as desired.
7

Now, to create the lamb meat sauce: Heat oil in a 2 quart saucepan, over medium high heat, stir in lamb and cook, stirring frequently, until meat is browned, about 5 to 8 minutes; add wine and scrape bottom of saucepan.
8

Continue cooking until wine is reduced by half; stir in demi-glace and cook until the total liquid is reduced by 1/3.
9

Stir in remaining 1 1/2 cups of the basic tomato sauce, fresh mint, and simmer for about 20 minutes; remove from heat and season with salt and pepper (you should now have 2 cups of sauce).
10

Now we will roast the tomatoes: Preheat oven to 375 degrees F; slice tomatoes, lengthwise, into 1/4 inch thick slices and place on a parchment lined baking sheet.
11

Sprinkle with 2 teaspoons oil, and season with a pinch of salt and pepper; roast the tomatoes until lightly caramelized on the top, 10 to 15 minutes.
12

Meanwhile, cook the pasta in salted water about 8 to 10 minutes (or according to package directions) and drain; toss with 2 tablespoons of oil and spread on a baking sheet to cool slightly.
13

At this point, you can pack everything up and refrigerate for assembly up to 2 days later!
14

Heat the remaining 1/4 cup oil in a medium pot, over medium low heat, add shallots and cook, stirring frequently, until lightly browned, about 1 minute; stir in cooked pasta, 1 1/2 cups of the lamb meat sauce.
15

Gently stir in the eggplant caponata, then the cheese, vinegar, and season to taste with salt and pepper; remove from heat.
16

To serve: Spoon pasta into large serving bowls, top with remaining lamb meat sauce, sprinkle with goat cheese and chopped parsley; arrange roasted tomato slices on each bowl as a garnish.