Norps Forks ‘n Corks Lasagna

When a neighbor is need for help, my neighbors on Arlington lend a helping hand without hesitation.  This characteristic is one of the greatest rewards  that I have found moving here.  Outside of the Wisteria-lane-esque stories of lawn mower philandering, pink flamingos and other bizarre lawn sculpture, we all support one another in our own special way.

I am the chef on call.

Just Julie is the neighborhood hub of all gossip, going-ons, and 411.  I thought I was invited over for an impromptu dinner of Matzo ball soup, brocoli, roasted Kosher chicken and pearl couscous, but I soon  learned that my culinary talents have been delegated.

“Betty and Harvey are not in a good spot,” Just Julie said.  “We need to help. . . “

With cautious anticipation I replied, “How can I help?  What’s going on?”

“Well. . . ” Just Julie replied as she plated our dinner family style.  ”I’m not a good house keeper, chauffeur, nor cook . . . I already said that meals would be taken care of.  You’re cooking.”

“What?” I said in confusion.

“You’re cooking.  You are the best chef that I know and you can do this.”

At the task at hand, I immediate started thinking of what are the best dishes that are for neighbors, potluck, re-heat, etc.

CASSEROLES

Fest-o-Casseroles is the answer!   I quickly started developing the menu for the next few weeks.

First dish: Norps Forks ‘n Corks Bolognese Lasagna.  A classic neighborhood, bake-n-take speciality – a r ich meaty red tomato sauce bathed in layers of pasta and ricotta cheese filling with chopped spinach,  herbs and Italian cheeses.  This a hearty, stick to your bones dish.  The secret to the dish is allowing the sauce to simmer for a full hour to develop flavor, complexity and depth.

When you find a neighbor needs help with  a freshly cooked meal; a new neighbor moves in on your street; or a romantic dinner at home . . .  Norps Forks ‘n Corks Bolognese Lasagna comes to the rescue.

Norps Forks n Corks Bolognese, Spinach Lasagna

Norps Forks n Corks “Bolognese” Sauce Ingredients:

2 tablespoons olive oil

3 ounces sliced pancetta, finely chopped

1 pound spicy Italian sausages, casings removed

1 pound ground beef

1 medium onion, finely diced chopped

1 large carrot, finely chopped

2 celery ribs, finely diced

4 large garlic cloves, pressed

2 teaspoons dried oregano

1/4 teaspoon dried crushed red pepper

1 ½ cup red wine (Merlot-Cabernet Blend) Two Vines 2009

2 tablespoons tomato paste

1 (28 ounce) can crushed tomatoes

1 (14 ½ ounce) can diced Italian style tomatoes with garlic, onion, basil (do not drain)

2 sprigs, fresh marjoram

4 tablespoons granulated sugar

Kosher salt and freshly cracked black pepper, to taste

Spinach Ricotta Cheese Filling:

1 (10 ounce) packages frozen chopped spinach, thawed

1 tablespoon dried basil

1 (32 ounce) container whole milk ricotta cheese

1/2 cup grated Parmigiano-Reggiano

1/2 teaspoon grated nutmeg

2 large eggs, lightly beaten

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

2 (9 ounce packages) oven-ready lasagna noodles

2 (8 ounce package) Sliced mozzarella cheese

1 cup grated Parmigiano-Reggiano cheese

Crisco vegetable shortening

Let’s start making the Bolognese Sauce:

Heat olive oil in a large heavy skillet over medium heat.

Add pancetta, onion, carrot, celery, oregano and crushed red pepper to skillet and sauté, stirring occasionally, until vegetables are golden and softened – 12 to 15 minutes.

Add freshly pressed garlic and sauté till fragrant – 5 minutes.

Add crumbled sausage and ground beef to mixture.  Cook the meat mixture, stirring occasionally and breaking up any lumps, until meat is no longer pink and golden – 10 to 15 minutes.

Drain off excess fat from pan.

Stir in tomato paste and sauté to brown the tomato paste slightly – 5 minutes.

Add wine and simmer mixture until the wine is almost evaporated – 10 minutes.

Add crushed tomatoes, diced tomatoes with juices, 1/4 teaspoon kosher salt, 3/4 teaspoon freshly cracked black pepper, 2 tablespoons sugar and bring sauce to boil. Reduce heat to medium/ medium low to simmer sauce blend flavors – 30 minutes.

Stir the sauce and season with the remaining 2 tablespoons of sugar, kosher salt and freshly cracked black pepper to taste.  Simmer sauce for an additional 30 minutes, stirring frequently, till thick and a rich, dark red color. Remove the stem(s) of marjoram.

Make the ricotta filling:

Place thawed spinach in a non-terry cloth kitchen towel or cheesecloth and twist to squeeze out as much moisture as possible.

In a stand mixer fitted with the paddle attachment, add the spinach, ricotta, dried basil, nutmeg, Parmesan, eggs, 1/2 teaspoon salt and 1/4 teaspoon freshly cracked black pepper. Blend filling on medium speed, scrapping down the sides till blended.

Season with additional kosher salt and black pepper, to taste.

Assemble the lasagna:

Preheat oven to 375°F.

In a large bowl mixing bowl, add hot tap water to soak noodles until pliable but not softened – 3 to 5 minutes.

Lightly grease two (2) aluminum foil baking pans, 9” x 9” x 3”

Spread 1 1/4 cups sauce in the bottom of each baking pan.  Sprinkle with grated Parmesan cheese.

Arrange 3 noodles on sauce in each pan.

Divide the ricotta cheese filling into quarters.  Place one-quarter of cheese filling on top of the noodles in each pan.  Spread filling over noodles to make a smooth, even layer and sprinkle with grated Parmesan cheese.

Arrange 3 noodles over cheese filling and spoon 1 ¼ cups of sauce over.  Sprinkle with grated Parmesan cheese.

Place 6 slices of Mozzarella cheese over the sauce in a single layer, slightly overlapping if needed.

Arrange 3 noodles over the Mozzarella cheese and top with a quarter of the ricotta cheese filling.  Spread the cheese filling over the noodles in a smooth, even layer.  Sprinkle with grated Parmesan cheese.

Top the filling layer with remaining 3 noodles in each pan.

Spoon remaining sauce atop noodles equally between the two baking pans.  Sprinkle with grated Parmesan cheese and lay the remaining 6 slices of Mozzarella cheese on top of dish.

Top the lasagna with additional grated Parmesan cheese.

Lightly rub Crisco vegetable shortening to prevent the cheese layer from sticking on two sheets of aluminium foil.  Cover lasagna tightly with the prepared foil, greased side down and place the baking pans on a baking sheet.  Bake for 40 minutes.

Carefully remove the foil and increase oven temperature to 400°F.

Return the lasagna to the oven and bake until noodles are tender, sauce bubbles thickly and edges of lasagna are golden and puffed – 20 minutes.

Transfer to work surface; let stand before serving – 15 minutes.

Yield: Two (2) 9 x 9 x 3 pans of lasagna

Servings: 18 servings