GREENSBORO, N.C. — LASAGNE
Makes 9 servings
- Olive oil for the baking sheet pan and lasagne sheets
- 1 ½ pounds sweet or hot Italian sausage, casings removed, or ground round beef (85% lean)
- 5 fresh lasagne sheets
- About 7 cups pomodoro sauce
- 2 cups (8 ounces) freshly grated Romano cheese, plus more for serving
- 1 pound (4 cups) shredded part-skim mozzarella
- 1 ½ pounds whole milk or part-skim ricotta cheese
- Fine chopped fresh flat-leaf parsley for serving
- Preheat the oven to 350°F. Lightly oil a 13-by-9-inch baking pan.
- Cook the sausage in a large skillet over medium heat, breaking up the sausage well with the side of a spoon, until cooked through, about 10 minutes. Using a slotted spoon, transfer the sausage to a bowl, discarding the fat in the skillet. Set aside.
- Bring a large pot of water to a boil over high heat. Add salt to taste. Trim the lasagne sheets to fit the baking pan, if necessary. Add the lasagne sheets, one at a time, stirring gently to keep the sheets from sticking to each other. Cook just until al dente, about 2 minutes (the water does not have to return to a boil). Drain and rinse under cold running water. Separate and toss the lasagne sheets with 2 tablespoons of oil to discourage sticking.
- Set aside ½ cup of Romano cheese for the topping. Spread ¾ cup of the sauce on the bottom of the baking dish. Top with 1 lasagne sheet. Sprinkle with one-quarter each of the mozzarella, Parmesan, and sausage, dot with one-quarter of the ricotta, and top with ¾ cup of pomodoro sauce. Repeat three times with 3 more sheets, the mozzarella, Parmesan, sausage, ricotta, and pomodoro sauce. Top with the final lasagne sheet, 1 cup Pomodoro sauce, and the reserved Parmesan cheese. Cover loosely with aluminum foil. Reserve the remaining pomodoro sauce. (The lasagne and sauce can be prepared, covered, and refrigerated, up to 1 day ahead.)
- Put the baking dish on a rimmed baking sheet. Bake for 45 minutes. Uncover and bake until the lasagne is bubbling, about 30 minutes more. Let stand for 15 minutes before serving.
- To serve, reheat the remaining pomodoro sauce. Cut the lasagne into 9 portions. Transfer each to a dinner plate, top with pomodoro sauce, and sprinkle with Romano and parsley.
Makes 4 servings
Italian cooks know when you use good ingredients, the result is bigger than the sum of its parts. This pasta dish is just sautéed mushrooms with peas in a creamy sauce tossed with grilled chicken breast. But when the chicken breast is carefully seasoned and the entire dish is cooked with care, this is pasta worthy of the Carrabba name.
- 2 boneless and skinless chicken breasts halves, about 8 ounces each, pounded with a flat meat pounder to ½-inch thickness
- 1 ½ teaspoons of your favorite grill seasoning
- 2 tablespoons of olive oil
- 10 ounces white mushrooms, thinly sliced
- 2 garlic cloves, minced
- 2 cups alfredo sauce
- ½ cup of peas
- Kosher salt and freshly ground pepper
- 1-pound fresh fettuccine
- ½ cups (2 ounces) freshly grated Romano cheese, plus more for serving
- Chopped fresh flat-leaf parsley for garnish
- Prepare grill or cooking pan for medium heat. Bring a large pot of water to a boil over high heat. Add salt to taste.
- Season the chicken breast halves with grill seasoning, and brush olive oil on both sides.
- Lightly oil your cooking surface. Place chicken, cook until the chicken feels firm when pressed on top, about 10 minutes. Transfer to a carving board and let stand while making the sauce and cooking the pasta.
- Heat the oil over medium-high heat in a large skillet. Add the mushrooms and cook, stirring occasionally, until the mushrooms are lightly browned, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the alfredo sauce and peas and bring to a simmer. Cut the chicken across the grain into ½ -inch thick slices and add to the skillet. Season with salt and pepper. Remove from the heat.
- Add the fettuccine to the boiling water. Stir well to separate strands. Cook, stirring occasionally, according to the package directions, until al dente. Drain well.
- Return the fettuccine to the cooking pot. Add the sauce and Romano cheese and toss with tongs until the pasta is nicely coated. Divide the pasta among 4 serving bowls.