Deconstructed Lamb Lasagna

Name: Deconstructed Lamb Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 2 tablespoons extra virgin olive oil; 1/2 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); 1/4 teaspoon kosher salt; 1/4 teaspoon fresh ground black pepper; 1 (8 ounce) eggplants, cut lengthwise into 1/2 inch slices; 2 tablespoons extra virgin olive oil, divided; 1 1/4 teaspoons kosher salt, divided; 1/4 teaspoon fresh ground black pepper; 1/3 cup onion, diced; 1 teaspoon garlic, minced; 3/4 teaspoon fresh oregano, chopped; 3/4 teaspoon fresh thyme, chopped; 3/4 teaspoon fresh Italian parsley, chopped; 1 pinch crushed red pepper flakes; 1/3 cup roasted red pepper, cut into 1/4- to 1/2-inch dice; 1 tablespoon red wine vinegar; 2 tablespoons extra virgin olive oil; 1/2 lb ground lamb; 1/2 cup dry red wine; 1/2 cup veal demi-glace or 1/2 cup beef demi-glace; 2 teaspoons of fresh mint, chopped; kosher salt & freshly ground black pepper; 2 plum tomatoes; 1/2 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)

Submitted by threeovens

"This dish is rather labor intensive, but well worth it for a special occasion, like DH's birthday, **hint** **hint** The components can be made up to 2 days in advance before assembly (see directions). Note: Adapted from Palomino Westwood. Mafalda pasta is available at many grocery stores and Italian markets. Demi-glace is available at select cooking stores and online. --"

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Ready In:: 1hr
Ingredients:: 34
Serves:: 8

ingredients

Basic tomato sauce
2 tablespoons extra virgin olive oil
¹⁄₂ 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)
¹⁄₄ teaspoon kosher salt
¹⁄₄ teaspoon fresh ground black pepper
Eggplant caponata
1 (8 ounce) eggplants, cut lengthwise into 1/2 inch slices
2 tablespoons extra virgin olive oil, divided
1 ¹⁄₄ teaspoons kosher salt, divided
¹⁄₄ teaspoon fresh ground black pepper
¹⁄₃ cup onion, diced
1 teaspoon garlic, minced
³⁄₄ teaspoon fresh oregano, chopped
³⁄₄ teaspoon fresh thyme, chopped
³⁄₄ teaspoon fresh Italian parsley, chopped
1 pinch crushed red pepper flakes
¹⁄₃ cup roasted red pepper, cut into 1/4- to 1/2-inch dice
1 tablespoon red wine vinegar
Lamb meat sauce
2 tablespoons extra virgin olive oil
¹⁄₂ lb ground lamb
¹⁄₂ cup dry red wine
¹⁄₂ cup veal demi-glace or 1/2 cup beef demi-glace
2 teaspoons of fresh mint, chopped
kosher salt & freshly ground black pepper
Lasagna assembly
2 plum tomatoes
¹⁄₂ 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
¹⁄₄ cup fresh goat cheese, crumbled
4 teaspoons fresh parsley, chopped

directions

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.
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).
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.
Dice into 1/2 inch pieces.
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.
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.
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.
Continue cooking until wine is reduced by half; stir in demi-glace and cook until the total liquid is reduced by 1/3.
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).
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.
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.
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.
At this point, you can pack everything up and refrigerate for assembly up to 2 days later!
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.
Gently stir in the eggplant caponata, then the cheese, vinegar, and season to taste with salt and pepper; remove from heat.
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.

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RECIPE SUBMITTED BY

LucyS-D

Brentwood, 72

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