I'll warn everyone right up front...it's got anchovies in it, so if you don't like 'em, don't read on!
This recipe is for an absolutely fabulous 2 sided lasagna (one side hot, the other sweet)
In a sauce pot (preferrably cast iron) over medium heat, sautee'
- 2 Tbsp Olive oil
-3 whole cloves of garlic
- 1 tsp red pepper flakes
- 6 Anchovie fillets
Saute' until golden.
(optional) After the whole cloves of garlic are golden, remove them and the anchovie fillets from the oil and discard. Reserve the oil.
-35 oz of crushed tomato
- 2 sprigs fresh basil, bruised
- 1/4 c chopped Kalamata olives
- 1 tsp sugar
- 1 Tbsp capers
Simmer for 30 minutes.
In 2 small frying pans, brown:
1/2 lb. Sweet Italian Sausage
1/2 lb. Hot Italian Sausage
Once browned set sausage aside. When ready to assemble add meat to sauce divided into two batches (hot and sweet).
Slice and grill 4-5 zucchini's sliced lengthwise seasoned with olive oil, salt and pepper, until the moisture is removed (i.e. grill marks)
(you need about (16) 1/4" slices)
Mix 2 cups of ricotta cheese with (2) raw eggs and some anchovies paste (maybe about 1.5" ribbon)
Use your usual lasagna layering method to layer sauce, zucchini, and cheese; but layer one side with the sweet sauce and the other side with hot
(Note: we actually have a divided Lasagna pan so we can make one side one way and the other another way.)
Bake for 45 minutes at 350.
Sprinkle with Romano cheese and enjoy some of the best lasagna you've ever eaten.
Note: we made a traditional Caesar salad with the egg dressing, anchovies, cheese and the whole bit served with croutons.
This is some good stuff!
P.S. It might even blow your socks right off your feet!
edit on Sun Sep 5 2021 by DontTreadOnMe because: (no reason given)